Ingredients

For the Dough

• 500 g all‑purpose flour (about 4 cups)

• 250 g cold unsalted butter (2 sticks + 2 tbsp)

• 8 g salt (1½ teaspoons)

• 140 ml cold water (½ cup + 2 tbsp)

For the Filling

To Cook the Chicken

• 500 g chicken breast (about 2 medium pieces)

• ½ small onion, chopped

• 1 chicken bouillon cube (or 1 teaspoon crushed chicken seasoning)

• ½ teaspoon garlic powder

• ½ teaspoon salt

• 1 cup water

To Make the Filling

• 2 tablespoons oil

• ½ onion, finely chopped

• 1 clove garlic, minced

• ½ teaspoon ginger, minced

• Shredded cooked chicken

• 1 large carrot, diced

• 1 large russet potato (or 2 medium), diced

• ¼ teaspoon salt

• ¼ teaspoon chicken seasoning

• ½ teaspoon smoked paprika

• ½ teaspoon cayenne pepper

• 280 g chicken stock (about 1 cup)

• 60 g extra water (about ¼ cup)

To Thicken

• 1½ tablespoons cornflour or regular flour mixed with 3 tablespoons water

Extras

• 1 egg, beaten (for egg wash)

• 2 tablespoons flour (for dusting)

Direction

Make the Dough

1. Mix flour and salt in a bowl.

2. Cut cold butter into cubes and rub into flour until crumbly, like wet sand.

3. Make a well and add cold water gradually until dough just comes together.

4. Press gently into a ball — do not over‑knead.

5. Wrap and chill 20 minutes.

   • Food processor method in Notes.

Cook the Chicken

1. Cut chicken into large chunks.

2. Add chicken, chopped onion, bouillon, garlic powder, salt, and water to a pot.

3. Boil 10–15 minutes until cooked through.

4. Remove chicken and reserve broth.

5. Shred chicken by hand, with forks, or in a food processor.

Make the Filling

1. Dice potatoes and carrots (keep potatoes in water to prevent discoloration).

2. Heat oil in a pan. Sauté onion, garlic, and ginger 1–2 minutes until fragrant.

3. Add shredded chicken, carrots, and potatoes.

4. Season with salt, chicken seasoning, smoked paprika, and cayenne.

5. Add reserved chicken stock plus extra water. Cover and cook 10 minutes until veggies soften.

6. Add cornflour slurry and stir immediately until thickened.

7. Remove from heat and cool completely before using.

Assemble the Pies

1. Roll chilled dough on a floured surface. Let it sit a few minutes if too firm.

2. Cut into circles or preferred shapes.

3. Add a spoonful of filling — do not overfill.

4. Brush edges with egg wash.

5. Cover with a second dough piece and seal edges with a fork.

6. Arrange pies on a lined baking tray.

7. Brush tops with egg wash.

8. Poke 2–3 small holes with a fork to vent steam (after egg wash).

9. Bake at 365°F (185°C) for 30–40 minutes until golden brown.

10. Cool slightly before serving.

Notes

• Food processor dough: Add flour + salt, pulse. Add cold butter, pulse 5–8 times. Add cold water and pulse until dough comes together. Chill before using.

• Egg wash: Seals pies and gives golden color. For egg‑free, use a thick flour‑water paste to seal; tops will be paler. For extra golden color, use egg yolk only.

• Venting: Egg wash first, then poke holes. Ensure fork goes fully through top dough layer.

• Crust variation: Swap some or all water with cold milk for a softer, richer crust.