Don Signature Crab - Singapore Food Guide

Leftover Roast Chicken Pie

Singapore-style leftover roast chicken pie — a comforting, oven-baked savoury pie that transforms cold roast chicken into a flaky, creamy family dish with a light local twist.

Leftover Roast Chicken Pie

About this dish

Leftover Roast Chicken Pie is the kind of recipe Singapore home cooks love: takes yesterday’s roast chicken from the kopitiam or zi char takeout and turns it into something new for a family dinner or potluck. Think Tiong Bahru weekend brunch vibes or a cosy East Coast condo supper — flaky pastry, silky chicken gravy and familiar aromatics that make the whole flat smell like comfort. It’s especially handy after a roast chicken from a hawker-style roast stall, or when you’ve roasted a whole bird for a family makan and need a second-day winner.

The filling is rich but balanced — tender leftover roast chicken, carrots, peas and mushrooms in a butter-roux sauce brightened with a splash of soy and a squeeze of lime or dash of sambal for those who like a chilli kick. The top is either puff pastry or a quick homemade shortcrust: golden, flaky and buttery. Texture is key — a crisp top, a creamy, glossy filling and chunky bites of chicken and veg. This pie fits many occasions: a casual weekday bake, a shared dish at a potluck, or a comforting supper with kopi or teh tarik on the side.

Local twists are easy: add a teaspoon of curry powder or a teaspoon of sambal oelek for Peranakan-adjacent warmth, or a drizzle of kecap manis for a touch of caramelised umami. Serve with achar, a simple cucumber salad or a side of steamed rice for a true Singaporean home-cooked spread. It’s the sort of recipe that uses what you already have, keeps food waste down, and delivers big on flavour and familiarity.

Ingredients

  • 400 g leftover roast chicken, shredded (meat from bones, skin discarded or saved for crisping)
  • 2 tbsp vegetable oil or butter
  • 1 medium onion (150 g), finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot (100 g), diced
  • 100 g button mushrooms, sliced
  • 75 g frozen peas, thawed
  • 2 tbsp plain flour (for roux)
  • 300 ml chicken stock (use leftover roast drippings diluted if available)
  • 100 ml light cream or evaporated milk
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce (optional, for umami)
  • 1/2 tsp dried thyme or 1 tsp fresh, chopped
  • 1 bay leaf
  • Salt and white pepper to taste
  • 1 tbsp chopped fresh parsley or coriander for garnish
  • 1 sheet ready-rolled puff pastry (about 250 g) or 300 g shortcrust pastry
  • 1 egg beaten (for egg wash)
  • Optional local twist: 1 tsp curry powder OR 1/2 tsp sambal oelek
  • Optional: 1 tsp kecap manis for a sweet-savory boost
  • Optional: 200 g mashed potato if making a pie-topped mash variation

Step-by-Step Method

  1. Preheat the oven to 200°C (fan 180°C). If using a baking dish, butter it lightly and line the base with a little pastry if you prefer a lined pie.
  2. Shred the leftover roast chicken into bite-sized pieces; remove skin or chop it and fry until crisp as an optional garnish.
  3. Heat 2 tbsp oil or butter in a wok or large frying pan over medium heat. Add the chopped onion and a pinch of salt; sauté until translucent, about 4–5 minutes.
  4. Add the minced garlic, diced carrot and sliced mushrooms. Stir-fry on medium heat until the carrots soften and mushrooms release their juices, about 4–6 minutes.
  5. Sprinkle 2 tbsp plain flour over the vegetables, stir well and cook for 1 minute to remove the raw flour taste — keep the heat at medium to avoid burning the roux.
  6. Slowly whisk in 300 ml chicken stock, scraping the pan to dissolve any bits. Add the bay leaf and thyme. Bring to a gentle simmer and cook until the sauce thickens, 3–5 minutes.
  7. Stir in the shredded roast chicken, thawed peas and 100 ml cream. Add 1 tsp light soy sauce and 1 tsp oyster sauce if using. For a Singapore twist, stir in 1 tsp curry powder or 1/2 tsp sambal at this point. Taste and adjust seasoning with salt, white pepper or a little sugar if needed.
  8. Remove the bay leaf and let the filling cool slightly (3–5 minutes). This prevents the pastry from becoming soggy.
  9. Spoon the filling into your prepared pie dish. Roll out the puff pastry or shortcrust to fit, trim edges and place over the filling. Press edges to seal and crimp. Cut a few vents on top to release steam and brush with beaten egg.
  10. Bake in the preheated oven for 25–30 minutes until the pastry is golden brown and crisp. If using a shortcrust with mashed potato topping, bake 20–25 minutes until filling bubbles and top is browned.
  11. Let the pie rest for 10 minutes before slicing to allow the filling to set. Sprinkle with chopped parsley and serve.
  12. Serve hot with achar or cucumber salad for brightness, and pair with kopi or iced lemon tea. Leftovers reheat well in a 180°C oven for 10–15 minutes to re-crisp the pastry.

Tips & Serving Ideas

  • Use cold leftover roast chicken — it’s already seasoned, so taste the filling before adding extra salt.
  • If you shop at NTUC FairPrice, Cold Storage or Sheng Siong, pick ready-rolled puff pastry for speed; local bakeries also sell fresh pastry sheets.
  • For a local flavour lift, add 1 tsp curry powder or ½ tsp sambal to the filling — adjust to your household’s spice tolerance.
  • Cook the roux and stock on medium heat so the sauce thickens gradually; high heat can break dairy or scorch the flour taste.
  • To avoid a soggy base, cool the filling slightly before adding pastry and consider blind-baking the base for 5–7 minutes if using very wet fillings.
  • Make ahead: assemble the pie up to the egg-wash step, refrigerate for up to 24 hours, then brush and bake. For freezing, freeze unbaked pie for up to 1 month and bake from frozen with an extra 10–15 minutes.
  • Reheat leftovers in a 180°C oven for 10–15 minutes to restore crispness; avoid the microwave which will soften the pastry.

You might also like

More recipes to save for later.