Don Signature Crab - Singapore Food Guide

Creamy Chicken and Mushroom Pie

A Singapore-style creamy chicken and mushroom pie with a golden puff pastry top — rich, comforting and perfect for weeknight makan or a heartland potluck.

Creamy Chicken and Mushroom Pie

About this dish

This Creamy Chicken and Mushroom Pie blends classic Western comfort with easy Singapore home-cooking sensibilities. Think flaky puff pastry, tender shredded chicken and a silky mushroom cream sauce scented with thyme — the kind of dish families in Tiong Bahru or East Coast would happily tuck into after a rainy evening. It’s hearty enough for a family dinner and small-plate friendly for potlucks at community centres or neighbourhood gatherings.

The filling is rich and velvety with umami from sautéed button or shiitake mushrooms, and can be brightened with a splash of white wine or a dash of light soy for a gentle Singapore twist. Use ready-made puff pastry from Cold Storage or NTUC for speed, or make your own if you have the time — either way the result is a golden, bubbling pie that smells like home. Serve warm with steamed rice, mashed potatoes or a zesty achar for contrast — great for busy parents, supper runs after late shifts, or bringing to a festive spread.

Expect a balanced mouthfeel: creamy sauce clinging to shredded chicken, with mushroom texture and a flaky, buttery crust. The recipe includes tips for local ingredient swaps, reheating (next-day lunchbox friendly), and ways to turn leftovers into a hawker-style pie pot for sharing. It’s a comforting, versatile dish that sits happily between kopitiam homey vibes and modern Singapore fusion cooking.

Ingredients

  • 500 g boneless chicken thighs (or breast), cut into 2 cm cubes or shredded
  • 300 g mixed mushrooms (button, shiitake or oyster), sliced
  • 1 medium yellow onion (about 150 g), finely chopped
  • 3 cloves garlic, minced
  • 30 g unsalted butter (2 tbsp)
  • 2 tbsp vegetable oil
  • 40 g plain (all-purpose) flour (about 3 tbsp)
  • 400 ml chicken stock (homemade or low-sodium cube diluted)
  • 150 ml single cream (or evaporated milk for lighter version)
  • 80 ml dry white wine or extra stock (optional)
  • 1 tsp Dijon mustard (optional, for brightness)
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • 1 tsp light soy sauce (optional Singapore twist)
  • 1/2 tsp freshly ground white or black pepper
  • 1 tsp kosher salt (adjust to taste)
  • 1 sheet puff pastry (about 250–300 g) or shortcrust pastry for sturdier top
  • 1 egg, beaten (for egg wash)
  • 1 tbsp chopped parsley for garnish
  • 1 tsp sambal or 1 tsp kecap manis (optional, for local flavour)
  • Cooked rice or mashed potatoes, to serve

Step-by-Step Method

  1. Preheat oven to 200°C (fan 180°C). If using a pie dish, butter it lightly and set aside. Thaw puff pastry according to package instructions if frozen.
  2. Season chicken lightly with 1/2 tsp salt and a little pepper. Heat a wok or large frying pan over medium-high heat, add 1 tbsp oil and sear chicken until just browned (about 3–4 minutes). Remove and set aside — it will finish cooking in the sauce.
  3. Wipe the pan, add remaining oil and butter. Over medium heat sauté the chopped onion until translucent (3–4 minutes), then add garlic and cook 30 seconds until fragrant.
  4. Add sliced mushrooms and increase heat to medium-high. Cook until mushrooms release moisture and start to brown (4–6 minutes). Stir regularly to get a bit of colour like at a zi char stall.
  5. Lower heat to medium, sprinkle the flour over the mushroom mix and stir for 1–2 minutes to cook the flour (this forms the roux). Slowly pour in the white wine (if using) and simmer 1 minute to reduce.
  6. Gradually add the chicken stock while stirring to prevent lumps, then stir in the cream, Dijon mustard and thyme. Return the chicken to the pan and simmer gently for 6–8 minutes until sauce thickens to a creamy consistency that coats the back of a spoon. Taste and adjust with light soy, salt or a pinch of sugar if needed.
  7. Transfer filling to the prepared pie dish or divide into individual ramekins. Let it cool 10 minutes so the pastry stays flaky and the filling settles.
  8. Roll out the puff pastry to fit the dish, trim excess and seal edges. Brush the pastry with beaten egg for a glossy finish. For a classic look, cut a few vents on top to let steam escape.
  9. Place pie on a baking tray and bake in the preheated oven for 20–25 minutes or until pastry is golden and filling is bubbling. If the edges brown too quickly, cover them with foil.
  10. Remove from oven and rest 5 minutes before serving — this helps the filling set. Garnish with chopped parsley and a drizzle of extra cream or a small dollop of sambal for those who want a local kick.
  11. To reheat: cover with foil and bake at 160°C for 12–15 minutes until warmed through, or microwave individual slices for 1–2 minutes on medium and crisp the pastry quickly under the grill.

Tips & Serving Ideas

  • Use boneless chicken thighs for juicier filling; breasts work if you prefer leaner meat. Both are widely available at NTUC, Cold Storage or Sheng Siong.
  • Ready-made puff pastry saves time — thaw it in the fridge overnight for best results. For a sturdier top, use shortcrust pastry or double up layers.
  • If you want a light Singapore twist, add 1 tsp light soy or 1 tsp kecap manis to the sauce while tasting. For heat, serve sambal on the side.
  • Achieve a glossy golden crust by brushing the pastry with beaten egg right before baking. If edges brown too fast, tent with foil.
  • Cook the filling until it’s thick enough to coat a spoon; a wetter filling will make the pastry soggy. Let the filling cool slightly before sealing with pastry.
  • Make-ahead: prepare the filling up to 2 days in advance and refrigerate. Assemble and bake on the day — great for potlucks or CNY family dinners.
  • Leftovers reheat well — cover and warm in a moderate oven for 10–15 minutes to keep pastry crisp, or microwave then briefly grill to re-crisp.

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