Don Signature Crab - Singapore Food Guide

Hainanese Chicken Pie (Traditional Crust)

A Singapore-style Hainanese Chicken Pie with tender poached chicken and fragrant ginger-scallion gravy encased in a traditional flaky butter crust — perfect for family dinners and potluck makan.

Hainanese Chicken Pie (Traditional Crust)

About this dish

This Hainanese Chicken Pie blends two comforting worlds: the clean, ginger-forward flavours of Hainanese chicken rice and the homey, flaky appeal of a traditional British pie crust. In Singapore you'll find it at fusion bakeries or as a special homemade dish for family dinners, zi char-style gatherings, or a Potluck at the kopitiam — a clever way to serve familiar hawker flavours in a crowd-pleasing format.

The filling starts with gently poached chicken, using the resulting stock to build a glossy, silky gravy scented with ginger and garlic, finished with a dash of light soy and sesame oil. Shredded chicken gives soft texture while diced potato and carrots (optional) add body — the sauce is thickened to coat each piece so every bite is comforting and familiar, like chicken rice in pie form. The crust is a traditional shortcrust pastry — butter-rich and flaky — that contrasts wonderfully with the tender filling.

This pie suits busy parents looking for a make-ahead weekend bake, hosts who want a unique potluck dish, and anyone craving Singapore comfort food with a twist. Serve it alongside pickled cucumber or achar and a little sambal-chilli or ginger-scallion oil for that hawker-centre authenticity. It keeps well — great for next-day lunchboxes or reheating for supper after a late shift in the CBD or a night out at East Coast road.

Ingredients

  • 400 g boneless chicken thighs (skin on for flavour) plus 200 g chicken carcass/bones for stock
  • 1.5 L water (for poaching stock)
  • 40 g ginger (about 3–4 tbsp), sliced, divided
  • 4 cloves garlic, smashed, divided
  • 2 stalks spring onions (scallions), white and green separated and sliced
  • 2 pandan leaves, bruised (optional, for subtle aroma)
  • 30 ml light soy sauce (2 tbsp)
  • 1 tsp sesame oil
  • 1 tsp salt, plus extra to taste
  • 1/2 tsp white pepper
  • 40 g unsalted butter (for roux and pastry work)
  • 40 g plain (all-purpose) flour, plus extra for dusting
  • 200 ml chicken stock (from poaching), strained
  • 100 ml milk (optional, for a creamier filling)
  • 150 g potato, peeled and diced small (optional, for body)
  • 80 g carrot, diced small (optional)
  • 1 tbsp cornflour mixed with 2 tbsp cold water (slurry) to thicken if needed
  • 250 g plain flour (for shortcrust pastry)
  • 150 g cold unsalted butter, cubed (for pastry)
  • 1/2 tsp salt (for pastry)
  • 60–80 ml iced water (for pastry, adjust as needed)
  • 1 egg, beaten (for egg wash)
  • Fresh coriander (cilantro) or chopped spring onion to garnish
  • Sambal chilli and ginger-scallion oil, to serve (store-bought or homemade)

Step-by-Step Method

  1. Make the poaching stock: in a large pot combine chicken bones/carcass, 1 litre water, half the sliced ginger, 2 smashed garlic cloves, white parts of the spring onions and pandan leaves if using. Bring to a gentle simmer, skim scum, and poach for 30–35 minutes to build flavour.
  2. Poach the chicken: add the boneless chicken thighs to the strained stock and poach over low heat for 10–12 minutes until just cooked through (internal temp ~75°C). Remove chicken and plunge into iced water to stop cooking and keep meat tender. Reserve at least 200 ml of the strained stock for the filling; chill remaining stock for soups or rice.
  3. Shred the chicken: when cool, discard skin if you prefer, then shred or roughly dice the poached chicken. Set aside. Keep a few larger chunks for texture if you like.
  4. Prepare the shortcrust pastry: rub cold cubed butter into 250 g plain flour with 1/2 tsp salt until the mixture resembles coarse breadcrumbs. Add iced water a tablespoon at a time until dough comes together. Form into a disc, wrap and chill for at least 30 minutes.
  5. Make the filling base: melt 40 g butter in a wok or saucepan over medium heat. Add remaining ginger, remaining smashed garlic and sliced shallot; sweat until aromatic and translucent (1–2 minutes) without browning.
  6. Build the gravy: stir in 40 g plain flour to form a roux and cook 1–2 minutes. Gradually whisk in 200 ml reserved chicken stock and 100 ml milk (if using) until smooth and slightly thickened. Add diced potato and carrot; simmer on low until vegetables are tender (6–8 minutes).
  7. Season and combine: stir in light soy, sesame oil, salt and white pepper; taste and adjust seasoning like you would at a zi char stall (a little more light soy or a pinch of sugar if needed). Fold in shredded chicken and heat through. If too thin, add cornflour slurry a little at a time to reach a thick, saucy consistency that will coat the chicken.
  8. Preheat oven to 200°C (fan 180°C). Roll out chilled shortcrust on a lightly floured surface to about 3–4 mm thick. Line a 23 cm (9-inch) pie tin with about two-thirds of the pastry, trim edges and chill in fridge 10 minutes. (You can blind-bake the base for 12 minutes with baking beans for a crisper bottom.)
  9. Assemble the pie: spoon the hot chicken filling into the pastry-lined tin, leaving a small gap to allow steam. Roll out the remaining pastry for the lid, place on top, crimp edges to seal and cut a few vents. Brush with beaten egg for a glossy finish.
  10. Bake the pie: bake at 200°C for 20 minutes, then reduce to 180°C and bake another 20–25 minutes until the crust is deep golden and crisp. Total bake time ~40–45 minutes depending on oven.
  11. Rest and serve: allow the pie to rest 10–15 minutes before slicing so the filling sets. Serve warm with sambal chilli, a side of achar or quick sliced cucumber, and a pot of jasmine rice or iced barley for that Singapore makan feel.

Tips & Serving Ideas

  • Use thighs for juiciness and flavour; chicken breasts dry out more easily. If buying from NTUC or Cold Storage, get skin-on for extra stock richness.
  • Make the stock ahead: poach chicken and refrigerate the stock overnight — the fat will solidify on top (remove if you want a lighter filling) and the flavour will deepen.
  • Short on time? Use ready-made shortcrust pastry from the supermarket and focus on making a very flavourful filling with good stock and ginger-scallion oil.
  • Adjust spice: serve sambal separately so guests can control heat. For a Singapore-friendly kick, offer chopped chilli padi mixed with lime and light soy.
  • Achieve flaky pastry by keeping butter cold and handling dough as little as possible; chill between steps to avoid shrinking while baking.
  • To reheat, cover loosely with foil and bake at 160°C for 15–20 minutes until warmed through. Slices are also great in lunchboxes — pop in a toaster oven for crisping.
  • If the filling is too runny, simmer uncovered to reduce, or add a tablespoon of cornflour slurry gradually until it reaches a saucy but not watery consistency.

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