Nigerian Chicken Pie (Basic Recipe and Baking Instructions)

Chicken pie is a pastry stuffed with shredded chicken, potatoes and carrots. There is not much difference between chicken pie and meat pie except for the fillings/stuffing.

[Photo Credit: Mamacassng]

It is important that the water you use for your chicken pie pastry is very cold and that you do not overwork the dough while mixing else you have dense pie. If you do not have cold water, you can mix your dough, and place in the freezer while you make your chicken pie fillings. When you are about to roll out your dough, feel free to roll it in whichever way you like, whether thick or thin. I prefer mine thin, so that I can better taste the juicy filling inside.

Sometimes chicken pie can have a moist or dry filling and even dough, depending on how you like it. If you like to have a moist chicken pie, then add milk instead of water to your dough and fillings. I will not be using milk for this recipe, although I will point out where milk will be needed.

The stated ingredients are basic chicken pie recipes, hence you can measure them according to the quantity of chicken pie you want. Note however that chicken pie does not need much baking powder, so if for example you are measuring 500 grams of flour, you should use 1 teaspoon of baking powder.

Recipe for Chicken Pie


  • Flour
  • Butter
  • Baking Powder
  • Cold water
  • Pinch of salt
  • 2 large eggs.


  • Shredded Chicken
  • Diced Carrots
  • Diced Potatoes
  • Finely Chopped Onions
  • Vegetable oil
  • Flour
  • Black pepper and Chili powder
  • Curry and Thyme
  • Ginger and Garlic powder
  • Chicken stock
  • Seasoning to taste



How to prepare your chicken: Boil the chicken in a pot, take it out when it is tender and use a knife to separate it from the bone. Cut or shred into tiny pieces in a bowl and set aside.

  • Preheat a little cooking oil in a pan, add the chopped onions and saute for a few minutes. Add the shredded chicken and stir for a few minutes, then add the carrot and potatoes. Also, add the seasoning, curry and thyme, ginger and garlic powder (you can leave these if they are already in you chicken stock, so that they don’t become overpowering). Mix thoroughly and when it starts to cook, add the chicken stock and continue to cook. While it is cooking, sprinkle a little flour into it and allow to cook for a while.
  • NOTE: if you like your chicken pie filling moist, mix your flour with water until you get a milky consistency, and pour into you cooking filling. Afterwards, you can then add the milk.



  • In a large bowl, mix the flour, butter and salt together until it becomes crumbly/grainy. Add the cold water, a little at a time until you get a slightly stiff dough. Knead your dough slightly, do not overwork it. Cover it up with a plastic wrap and place in the fridge for about 20 or 30 minutes.
  • Roll out the pastry dough to your desired thickness on a lightly floured surface. Use a knife or cutter to cut into your desired shape. Fill the cut pastry with the chicken pie filling, enough that you will be able to close the pie easily.
  • Crack and whisk your eggs into a separate bowl and brush the edges of the pastry with the egg then fold over and crimp the edges with a fork to close.
  • Using a brush, brush the eggs all over the surface of your chicken pie.
  • Place your chicken pie into a parchment lined baking tray or a greased pan. Bake for until golden brown.

Let us know if you will be trying this recipe and feel free to share how it turned out for you in the comments section.


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