Don Signature Crab - Singapore Food Guide

Black Pepper Chicken Pie

A Singapore-style Black Pepper Chicken Pie that marries zi char black pepper sauce with a flaky puff pastry crust — perfect for family dinners or kopi session potlucks.

Black Pepper Chicken Pie

About this dish

This Black Pepper Chicken Pie is a little bit hawker, a little bit home-bakery — imagine the bold, peppery sauce you get at a zi char stall, wrapped in golden puff pastry like a kopitiam favourite turned weekend bake. It’s the kind of dish Singaporeans will tuck into for a casual family dinner, bring to a potluck at the void deck, or serve warm for supper after a late shift in the CBD.

The filling is built on dark, earthy cracked black pepper, caramelised onions, garlic, mushrooms and tender boneless chicken thighs, thickened into a glossy sauce with a touch of butter and stock. The texture is comforting: tender bites of chicken and vegetables in a luxurious, pepper-forward gravy contrasted by the buttery flakiness of the crust. It’s a fusion that nods to hawker flavours while leaning on classic Western baking techniques.

Easy to adapt for picky eaters or spicier palates, this recipe works well with store-bought puff pastry from NTUC FairPrice or Cold Storage, and you can make the filling a day ahead for hassle-free entertaining. Serve it with a crisp achar or simple cucumber salad, and pour kopi or cold barley water for a distinctly Singapore makan experience.

Ingredients

  • 500 g boneless skin-on chicken thighs, trimmed and cut into 2 cm pieces
  • 1 tbsp vegetable oil
  • 30 g unsalted butter
  • 1 large onion (about 200 g), thinly sliced
  • 3 garlic cloves, finely minced
  • 1 medium carrot (about 100 g), diced
  • 2 stalks celery, diced
  • 150 g button mushrooms, quartered
  • 1 tbsp cracked black pepper (adjust to taste) plus extra whole peppercorns to crush
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp sugar
  • 300 ml chicken stock
  • 1 tbsp cornflour mixed with 2 tbsp water (slurry)
  • 2 tbsp plain flour (for roux)
  • 200 ml whole milk or evaporated milk
  • 1 sheet (about 275 g) frozen puff pastry, thawed (or 1 shortcrust base + puff top for a deep pie)
  • 1 egg, beaten (for egg wash)
  • Salt to taste
  • Fresh parsley or chives, chopped, to garnish
  • Optional: 1–2 small green chillies or 1 tsp sambal oelek for extra heat

Step-by-Step Method

  1. Preheat the oven to 200°C (fan 180°C). If using frozen puff pastry, thaw in the fridge overnight or on the bench until pliable.
  2. Pat chicken pieces dry and season lightly with salt and a generous ½ tbsp of the cracked black pepper. Heat vegetable oil in a wok or heavy-bottomed frying pan over medium-high heat.
  3. Add chicken in a single layer and sear for 2–3 minutes until lightly browned (no need to cook through). Transfer chicken to a plate and set aside.
  4. Reduce heat to medium, add butter to the wok and sauté the sliced onion until soft and lightly caramelised (about 6–8 minutes), scraping up browned bits — this gives that zi char depth.
  5. Add minced garlic, diced carrot, celery and mushrooms; stir-fry on medium heat for 3–4 minutes until vegetables begin to soften.
  6. Push veg to the side, sprinkle in the 2 tbsp plain flour and cook for 1 minute to make a light roux. Gradually whisk in the chicken stock and milk, bringing the mixture to a gentle simmer.
  7. Stir in light soy, dark soy, oyster sauce, Worcestershire and sugar. Return the seared chicken to the pan and simmer on low for 6–8 minutes until chicken is cooked through and flavours have melded.
  8. Stir in the cornflour slurry a little at a time until the filling thickens to a glossy, sauce-like consistency. Taste and adjust seasoning—add more light soy for salt, a pinch of sugar if too sharp, or extra cracked black pepper to boost heat like at a zi char stall.
  9. Transfer the filling to a 20–23 cm pie dish. Brush the rim with beaten egg and top with the puff pastry, trimming excess and crimping edges. Cut a few vents in the top and brush with egg wash.
  10. Bake in the preheated oven for 25–30 minutes until the pastry is deep golden and crisp. If the edges brown too quickly, cover them with foil after 20 minutes.
  11. Let the pie rest for 5–10 minutes before slicing so the filling sets slightly. Sprinkle with chopped parsley or chives and freshly cracked black pepper.
  12. Serve hot with pickled achar, a simple cucumber salad, steamed rice or a cup of kopi; leftovers keep well in the fridge for 2–3 days and reheat in the oven to maintain pastry crispness.

Tips & Serving Ideas

  • Buy ready-rolled puff pastry from NTUC FairPrice or Cold Storage to save time; keep it cold until ready to bake so it puffs well.
  • For a more authentic zi char pepper kick, crush fresh black peppercorns with the side of a cleaver or use a coarse grind — add gradually and taste as you go.
  • Use boneless skin-on chicken thighs for juiciness; if using breast, reduce searing time to avoid drying out.
  • Make the filling a day ahead and refrigerate — the flavours deepen overnight and assembling on the day reduces stress when hosting.
  • Reheat leftovers in a 180°C oven for 10–15 minutes to revive flaky pastry; microwave will make the crust soggy.
  • Adjust heat with sambal or sliced bird’s eye chilli for those who like it spicy; Singaporean palates vary, so serve chilli on the side for potlucks.

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