How to bake a tasty mini chicken pie at home for friends and family
Whether you are hosting friends, preparing a homemade snack, or adding variety to family dinners, mini chicken pies shaped like samosas are a delightful choice.
As families spend more time cooking and entertaining at home with schools closed, one comforting classic is reclaiming its place at the heart of the dinner table: the homemade chicken pie.
With its buttery crust, creamy filling, and irresistible aroma, the chicken pie remains a timeless favourite that brings warmth and connection to every meal.
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“People love meals that feel homemade and comforting,” says Chef Beatrice Mwangi, a culinary tutor based in Nairobi. “A good chicken pie doesn’t just feed the stomach; it feeds the soul. It’s the kind of dish that brings everyone to the table.”
Ingredients:
For the pastry dough
- 2 cups all-purpose flour
- ½ teaspoon salt
- 150 g (about ⅔ cup) cold butter, cubed
- 4-5 tablespoons cold water
- 1 egg (for sealing and brushing)
For the chicken filling
- 1½ cups cooked chicken breast or thighs, finely chopped
- 1 tablespoon butter or oil
- 1 small onion, diced
- 1 garlic clove, minced
- 1 small carrot, grated
- ¼ cup green peas or corn (optional)
- 1 tablespoon flour
- ½ cup milk or cream
- Salt, pepper, and a pinch of curry powder to taste
- Fresh coriander (optional)
Steps to follow
Step 1
Mix flour and salt in a large bowl. Add the butter and rub gently with your fingertips until the texture resembles breadcrumbs. Gradually add cold water and knead lightly until the dough comes together. Form a ball, wrap it, and chill in the fridge for 20-30 minutes.
Step 2
In a frying pan, melt butter and sauté the onions and garlic until soft. Add carrots and peas, then stir in the flour. Gradually pour in the milk or cream while stirring to create a thick, creamy mixture. Add the shredded chicken, season with salt, pepper, and curry powder, and stir until well combined. Let the filling cool completely before assembling.
Step 3
Preheat your oven to 180°C. Roll out the chilled dough on a floured surface to about ⅛-inch thickness. Cut into round or square pieces (about 4-5 inches wide). Place a spoonful of filling in the centre of each piece.
- If square: fold diagonally into a triangle, like a samosa.
- If round: fold into a half-moon shape.
Seal the edges with a fork or by pinching tightly, then brush the tops with beaten egg for colour.
Step 4
Arrange the pies on a greased or lined baking tray. Bake for 25-30 minutes, or until the crust turns golden brown and crisp. Let them cool slightly before serving, as the filling will be hot.
Serving and storage
The result is a pastry that is crisp and golden on the outside, with a flavourful, creamy chicken filling inside, a perfect snack for both adults and children.
Serve the mini chicken pies warm with tomato or chilli sauce, garlic mayo, or a fresh salad on the side. Store leftovers (if any!) in an airtight container in the fridge for up to three days, and reheat in an oven or air fryer to restore crispness.
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