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Prep Time20 mins
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Cook Time20 mins
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Serving6
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Ready In40 mins
If you grew up loving Asian bakery chicken patties, this recipe will feel instantly familiar — flaky crust, tangy-spicy filling and that irresistible aroma when it comes out of the oven. This spiced chicken pie turns those classic flavours into one big shareable bake. The filling is juicy, slightly chatpata from vinegar and ketchup, warmly spiced and packed with tender chicken and vegetables, while the soft crust bakes golden with sesame seeds on top.
Best part? It looks impressive but is actually very beginner-friendly. Cook the masala, cool it, wrap it in dough and bake — that’s it. Perfect for tea time, Ramadan snacks, lunchboxes or when guests show up and you want something homemade that feels bakery-special.
Ingredients
Chicken Pie Filling
Pie Dough
Directions
Heat butter and oil in a wide pan on medium heat. Add onions and cook slowly for 5 minutes until translucent — this gives the pie its bakery taste. Add chicken and cook 4–5 minutes until no longer pink.
Add ginger-garlic paste and cook 1 minute. Add chilli powder, paprika, cumin, black pepper, salt and garam masala. Stir for 30 seconds so the spices bloom in the oil.
Add vinegar, potatoes and tomatoes. Mix well. Add ¼ cup water, cover and cook 10–12 minutes until potatoes are tender.
Add capsicum and cook 3–4 minutes (keep slight crunch). Stir in ketchup and cook 1 minute. Turn off heat and add coriander.
In a bowl combine flour, baking powder and salt. Rub butter into flour until sandy. Add egg and mix. Gradually add cold milk until soft dough forms. Add oil and knead lightly for 1–2 minutes only. Rest dough 10 minutes (makes rolling easier). Ruky Tip: You can use ready-made shortcrust pastry instead of dough. Puff pastry also works for a flaky bakery-style pie.
Preheat oven to 180°C. Divide dough into 2 portions Roll first portion and line greased tray Spread cooled filling evenly Roll second portion and cover top Seal edges (press with fork or twist) Prick holes on top (steam vents) Ruky Tip: Always cool filling before assembling to avoid soggy crust.
Brush egg wash and sprinkle sesame seeds. Bake 15–20 minutes at 180°C until golden.
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