Chicken Pot Pie with Potato Topping
A Singapore-style chicken pot pie topped with creamy mashed potato — a cosy, oven-baked family favourite that blends Western comfort with local pantry twists.
About this dish
This Chicken Pot Pie with Potato Topping turns a familiar Western comfort into a dish that fits right into Singapore home cooking — perfect for rainy supper runs, weekend family dinners in the heartlands, or a fusion offering at a Tiong Bahru café. Instead of a puff pastry lid, we use buttery mashed potato for a rustic, shepherd’s-pie-style finish that stays piping hot and comforting for sharing.
The filling is a savoury mix of diced chicken, carrots, celery, mushrooms and sweetcorn simmered in a creamy chicken gravy scented with thyme and a splash of Worcestershire or light soy for local umami. The texture contrast between a glossy, thickened ragout and the fluffy potato topping is what makes it so satisfying — think cosy kopitiam warmth but plated for a Western family table.
It’s a versatile recipe that suits busy parents, potluck contributions, or a fuss-free festive dish when you’re hosting friends from different backgrounds. Make the filling ahead and refrigerate, then mash the potatoes fresh or use chilled mash for a quick assembly. Serve it with a sharp achar or crisp cucumber salad to cut through the creaminess — a little Singapore twist to keep each bite bright and balanced.
Ingredients
- 600 g boneless chicken thighs, skin removed and cut into 2 cm cubes
- 2 tbsp vegetable oil or olive oil
- 30 g unsalted butter
- 1 large onion (about 150 g), finely chopped
- 2 cloves garlic, minced
- 2 medium carrots (about 150 g), diced
- 2 sticks celery, diced
- 150 g button mushrooms, quartered
- 2 tbsp plain (all-purpose) flour
- 500 ml chicken stock (low sodium)
- 100 ml evaporated milk or light cream
- 1 tbsp Worcestershire sauce or 1 tsp kecap manis (optional local twist)
- 1 tsp dried thyme or 2 sprigs fresh thyme
- 1 bay leaf
- 100 g frozen peas
- 100 g sweetcorn (fresh or canned, drained)
- Salt and freshly ground black pepper, to taste
- 800 g potatoes (russet or yukon gold), peeled and cut into chunks for mash
- 50 g butter (for mash), plus extra knobs to dot on top
- 75 ml milk (for mash), or more for desired creaminess
- 1 egg, beaten (for egg wash on potato topping, optional)
- Fresh parsley, chopped, for garnish
- 1 tsp sambal belacan or chilli paste (optional, for a Singapore spicy kick)
- Breadcrumbs or grated parmesan (optional, 2 tbsp) for a textured top
Step-by-Step Method
- Preheat oven to 200°C (fan 180°C). Lightly grease a 20 x 30 cm ovenproof dish and set aside.
- Boil the potatoes in salted water until very tender, about 15–20 minutes; drain well and return to the pot. Mash with 50 g butter and 75 ml milk until smooth; season with salt and pepper and set aside. Keep warm.
- Heat 2 tbsp oil and 30 g butter in a wok or large frying pan over medium-high heat. When hot, add chopped onion, garlic, carrots and celery; stir-fry until softened and translucent, about 5 minutes.
- Add the chicken pieces to the wok and cook on medium-high until lightly browned on the outside (about 4–5 minutes). Reduce heat to medium.
- Stir in the mushrooms and cook for another 2–3 minutes. Sprinkle 2 tbsp flour over the mixture and stir well to coat; cook for 1 minute to remove the raw flour taste.
- Slowly pour in 500 ml chicken stock while stirring to avoid lumps, then add 100 ml evaporated milk or cream, thyme and bay leaf. Bring to a gentle simmer and cook until the sauce thickens to a glossy gravy, about 6–8 minutes. Taste and adjust seasoning — add Worcestershire, a pinch of sugar or a little light soy for balance as you would at a zi char stall.
- Stir in the frozen peas and sweetcorn, then remove the bay leaf. If using sambal, fold in at this stage for a subtle local chilli note. Check seasoning and remove from heat.
- Spoon the chicken filling into the prepared ovenproof dish, spreading it evenly. Dollop the warm mashed potato on top and smooth or pipe peaks; brush with beaten egg if using and scatter breadcrumbs or grated parmesan for extra colour.
- Place the dish on a baking tray and bake in the preheated oven for 20–25 minutes, or until the potato topping is golden and the filling is bubbling at the edges. For extra browning, run under a hot grill for 1–2 minutes — watch closely.
- Remove from oven and rest for 10 minutes before serving. Garnish with chopped parsley and serve with achar or a crisp cucumber salad and a jug of cold barley water or iced lemon tea.
Tips & Serving Ideas
- Buy boneless chicken thighs from NTUC FairPrice, Cold Storage or Sheng Siong for juicier filling — thighs stay moist compared with breast.
- Make the filling a day ahead and refrigerate; assemble and bake on the day for a stress-free dinner. Reheat in the oven at 180°C until piping hot.
- For a local flavour twist, stir in 1 tsp sambal belacan or a splash of kecap manis to the gravy — start small and taste to control heat and sweetness.
- If short on time, use leftover roast chicken or store-bought rotisserie chicken, shredded, and reduce cooking time for the filling.
- Use a heavy-based wok or saucepan for even heat; brown the chicken over medium-high heat then reduce to medium for simmering to develop flavour without drying the meat.
- Adjust the consistency of the filling: add more stock if too thick, or thicken with a little flour slurry if too thin. Taste and balance seasoning like a zi char cook — a pinch of sugar can lift the flavours.
- Leftovers keep well in the fridge for 2–3 days; reheat single portions in a microwave then crisp the top under the grill for best texture.
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