Chicken Pie
Spicy baked pie with chicken tigh fillings
Equipment
- Glass Mixing Bowl
- Rubber spatula
- Frying Pan
- Wooden Spatula
- Rolling Pin
- Chopping Board
- parchment paper
- Baking Tray
Ingredients
- For the Pie;
- 2½ Cups All-purpose Flour
- 1 Tsp Nutmeg
- 1 Tsp Garlic Powder
- 1 Tsp Baking Powder
- 1 Tsp Black Pepper
- 1 Tsp Salt
- 1 Cup Margarine
- 1 Egg
- ¼ Cup Milk
- For the Filling;
- 2 Tbsp Olive Oil
- 1 Medium Onion (Diced)
- 2 Chicken Thighs (Deboned & Minced)
- 1 Tsp Dried Basil
- 1 Tsp Garlic Powder
- 1 Tsp Ginger Powder
- 1 Tsp Black Pepper
- 1 Tsp Cayenne Pepper
- 1½ Tsp Salt
- 4 Baby Carrots (Chopped)
- 1 Egg (For Egg Wash)
Instructions
- In a mixing bowl, mix flour with nutmeg, garlic powder, baking powder, black pepper and salt.
- Add margarine, mix into a crumble like mixture, then add egg, milk and mix into a dough and set aside.
- Heat olive oil in a pan over medium heat, add diced onion, stir until translucent then add the minced chicken thigh, dried basil, garlic powder, ginger powder, black pepper, cayenne pepper, salt, stir and let cook for 4 minutes. Then add the carrot, stir in and take off heat and set aside.
- Slightly sprinkle flour on a board and roll the dough into an inch thick layer.
- Cut out and fill each cut with the chicken filling.
- Brush the covering dough with egg wash, place on the chicken filled dough and gently press the edges down to seal.
- Place on parchment lined baking pan and seal further with the bottom of a teaspoon.
- Brush the top with egg wash and place in a pre-heated oven.
- Bake at 170c for 20 minutes.
- Chicken pie ready to serve.