This chicken pie is perfectly flaky on the outside, filled with bold flavors on the inside and it's a complete meal on its own. Learn my secret to nailing a savory pie crust every time!
Heat oil in a pot for about 2 minutes then add in onions to saute for 2 minutes while you stir. Add the chicken and break with a wooden spoon as it cooks so it doesn't clump up.
Add a cup of water into the chicken. Add in garlic, ginger, rosemary, curry powder, salt, white pepper and bouillon powder/seasoning cube. Let it cook on low-medium heat until there is only a little water left at the bottom of the pan. Add a teaspoon of flour and mix well. The flour serves as a binder to bind the chicken and liquid together. Let it cook with the flour in for about 2 minutes.
Add the carrots, bell peppers and green onion and mix. Turn off the heat.
In a large bowl, mix together the flour, butter, salt and baking powder using a fork or pastry cutter. Add in beaten egg and cold water then mix to form a dough.
Sprinkle flour on a surface then place one half of the dough on top and roll out to about a quarter inch thick. Use a round bowl to cut circles out of the rolled dough. Place about a tablespoon of the filling in the middle of each circle. Be careful not to overfill them. Cover the circles to form semi-circles then press the edges to seal with a fork. Place pies on tray lined with parchment paper. Repeat the rolling and cutting out process with the rest of the dough.
When the pies are all formed, brush them generously with egg wash. Bake in preheated oven at 350 degrees F (180 degrees C) for 20 minutes until golden brown.
Serve warm and enjoy with some Coca-Cola!
1. Please note that the butter in this recipe should be unsalted. If you use salted butter and add more salt, it will turn out too salty.
2. Use the leftover filling to make more pies (double the crust recipe!) or serve with boiled rice. It is so good! Also, the filling freezes well so you could freeze it for future use,
3. To make the pies extra glossy, I always remove them from the oven after 10 or 15 minutes and brush again with egg wash.