Don Signature Crab - Singapore Food Guide

Mini Chicken Pies (Party Size)

Singapore-style mini chicken pies with flaky puff pastry and a creamy stovetop chicken filling — baked to golden perfection for parties and potlucks.

Mini Chicken Pies (Party Size)

About this dish

These Mini Chicken Pies (Party Size) take a classic Western teatime favourite and make it unmistakably Singapore-friendly — perfect for potlucks, family gatherings in the heartland or a kopitiam-style weekend brunch spread. The recipe uses tender shredded chicken simmered in a silky, savoury white sauce, studded with carrots, mushrooms and a touch of local umami so the flavour feels familiar to Singapore palates.

Think of them as party finger food that sits nicely beside achar, cucumber salad or even a small bowl of sambal on the side for those who like heat. They work brilliantly for occasions like housewarming gatherings in Tiong Bahru, Imperial-style festive spreads during Hari Raya and Chinese New Year open houses, or as a go-to for buffet tables at office potlucks in the CBD.

Texture is key: a glossy, lightly seasoned filling with soft chicken and vegetables balanced by a crisp, buttery, multi-layered pastry. I’ll share tips for using store-bought puff pastry (available at NTUC FairPrice, Cold Storage or neighborhood bakeries), freezing ahead, and warming so the pies stay flaky — useful if you’re preparing food for a large crew. Serve warm, sprinkle with chopped parsley or spring onion, and pair with a cold iced lemon tea or kopi for a true Singapore makan moment.

Ingredients

  • 800 g boneless chicken thighs (skinless), trimmed and cut into 2 cm pieces
  • 2 tbsp vegetable oil (or peanut oil)
  • 1 medium onion (150 g), finely diced
  • 3 cloves garlic, minced
  • 1 medium carrot (100 g), small dice
  • 2 celery stalks, small dice
  • 120 g button mushrooms, quartered
  • 50 g unsalted butter
  • 40 g plain flour (about 4 tbsp)
  • 400 ml chicken stock (preferably low-salt)
  • 120 ml fresh milk
  • 60 ml single cream (optional for extra richness)
  • 1 tbsp light soy sauce
  • 1 tbsp Worcestershire sauce (or 1 tsp kecap manis for a local sweet note)
  • 1 tsp Dijon mustard (optional)
  • 1 tsp sugar (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 2 tbsp chopped flat-leaf parsley (plus extra to garnish)
  • 1 sheet ready-rolled puff pastry (about 320-350 g) or 12–16 pre-made tart shells
  • 1 egg, beaten (for egg wash)
  • Optional: 1 tbsp sambal oelek or finely chopped chilli padi (for serving or mixed in for spice)

Step-by-Step Method

  1. Preheat the oven to 200°C (conventional) / 180°C fan. Lightly grease muffin tins or a shallow baking tray if using free-form pies.
  2. Season the chicken pieces with a pinch of salt and pepper. Heat a wide frying pan or wok over medium-high heat with 1 tbsp vegetable oil. Sear chicken in batches until lightly browned but not fully cooked, about 2–3 minutes per side. Remove and set aside.
  3. In the same pan, add the remaining oil and 50 g butter over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes. Add garlic, carrot and celery and cook until softened, a further 3–4 minutes.
  4. Add mushrooms and cook until they release their juices. Sprinkle the 40 g flour over the vegetables and stir continuously for 1–2 minutes to form a roux — this will thicken the filling.
  5. Slowly pour in the chicken stock while whisking to avoid lumps, then add milk and cream. Bring to a gentle simmer over medium-low heat until the sauce thickens to a coating consistency, about 4–5 minutes. Lower the heat if it’s bubbling too vigorously.
  6. Return the seared chicken to the pan. Stir in light soy sauce, Worcestershire sauce (or kecap manis), Dijon mustard (if using), sugar, thyme and chopped parsley. Simmer gently for 3–4 minutes until the chicken is cooked through and the flavours are balanced. Taste and adjust seasoning — add a little more soy for saltiness or a pinch more sugar if you used kecap manis, like adjusting at a zi char stall.
  7. Spoon the chicken filling into tart shells or cut rounds of puff pastry to line muffin tins, leaving room for a lid. If using puff pastry, cut lids or criss-cross slits for vents and seal edges with a little beaten egg.
  8. Brush the pastry tops with beaten egg for a golden finish. Bake at 200°C for 18–25 minutes, or until pastry is puffed and deep golden brown. If using a fan oven, check from 15 minutes and rotate the tray for even browning.
  9. Remove from the oven and let rest for 5 minutes in the tin before transferring to a cooling rack. Garnish with extra chopped parsley or spring onion. Serve warm with achar, cucumber salad or a small spoon of sambal on the side.

Tips & Serving Ideas

  • Buy ready-rolled puff pastry from NTUC FairPrice, Cold Storage or the baking aisle at Sheng Siong to save time — keep it chilled until use so it stays flaky.
  • If you're short on time, use rotisserie chicken shredded to speed up prep; reduce cooking time so the filling doesn't become mushy.
  • Adjust spice for the crowd: serve sambal on the side for heat lovers and leave it out for kids. Chilli padi finely chopped works well mixed into half the batch.
  • For a glossy, even crust brush with an egg wash and rotate the tray halfway through baking. For fan ovens, reduce temperature by 20°C and check earlier.
  • Make ahead: fill and freeze uncooked pies on a tray, then transfer to a bag. Bake from frozen, adding 5–8 minutes to the bake time and cover with foil if browning too quickly.
  • Leftovers reheat best in a 180°C oven for 8–10 minutes to restore crispness; avoid the microwave or the pastry will go soggy.
  • If you want a local twist, stir 1 tsp kecap manis into the filling for a sweet-savory note that echoes hawker flavours.

You might also like

More recipes to save for later.