Don Signature Crab - Singapore Food Guide

Roasted Chicken & Corn Pie

A Singapore-style roasted chicken & corn pie — flaky pastry hugging a creamy filling of roast chicken, sweet corn and fragrant aromatics, baked until golden.

Roasted Chicken & Corn Pie

About this dish

This Roasted Chicken & Corn Pie feels right at home on a Singapore dining table — a comforting fusion of Western baking and familiar local flavours. It’s the sort of dish families pull out for a weekend makan, a heartland potluck, or a cosy supper after a late shift at the kopitiam. Think roast chicken from the neighbourhood hawker or leftover Sunday roast folded into a creamy, slightly sweet corn filling and encased in buttery pastry.

The pie balances textures: crisp, golden puff pastry on top, a velvety béchamel-style sauce, tender shredded chicken and bursts of sweet corn. To give it a local nod you can add a little evaporated milk or coconut cream for richness, or a whisper of white pepper and a dash of kecap manis if you like that caramelised edge — similar to small adjustments you’d taste at a zi char stall. It’s versatile: make it in a deep pie dish for family-style serving or in smaller ramekins for potluck plates.

Serve it alongside a simple achar or cucumber salad to cut through the richness, or tuck it into the lineup at festive gatherings like Hari Raya open houses or a casual Chinese New Year reunion for something familiar yet different. It’s also great as next-day lunchbox fare — reheat until the crust crisps up and bring a little piece of home with you.

Ingredients

  • 500 g roasted chicken, shredded (use leftover roast chicken or 2 roasted chicken thighs, meat removed from bone)
  • 250 g sweet corn kernels (fresh or frozen, or 1 x 400 g can drained)
  • 40 g unsalted butter (about 3 tbsp)
  • 1 medium onion, finely diced (about 120 g)
  • 2 cloves garlic, minced
  • 1 stalk celery, finely diced (optional, about 50 g)
  • 40 g plain flour (about 3 tbsp) for the roux
  • 400 ml chicken stock (preferably low-sodium)
  • 100 ml evaporated milk or 100 ml coconut cream as a Singapore twist (optional)
  • 1 tsp light soy sauce
  • 1 tsp sugar
  • 1/4 tsp white pepper (or black pepper)
  • 1/2 tsp dried thyme or 1 tsp fresh chopped thyme
  • 150 g grated cheddar or processed cheese (optional, for extra creaminess)
  • 1 sheet store-bought puff pastry (approx 275–300 g) or shortcrust pastry for a sturdier base
  • 1 egg, beaten (for egg wash)
  • Salt to taste (start with 1/2 tsp)
  • 2 tbsp chopped fresh parsley or spring onion for garnish
  • 1 tbsp cornflour mixed with 2 tbsp water — optional for thicker filling
  • Optional heat: 1 tsp sambal oelek or 1 finely chopped chilli padi for a local kick
  • Kitchen staples: cooking oil (1 tbsp), butter for greasing pie dish

Step-by-Step Method

  1. Preheat the oven to 200°C (conventional). Grease a 23 cm pie dish or a 20 x 20 cm square baking dish with a little butter or oil.
  2. If you don't have leftover roast chicken, roast 2 chicken thighs at 200°C for 30–35 minutes until cooked through, then cool and shred. Set aside 500 g shredded roasted chicken.
  3. Heat a wok or frying pan over medium-high heat with 1 tbsp oil. Add butter, then sauté diced onion, celery (if using) and garlic until soft and fragrant (about 3–4 minutes) — lower heat if browning too fast.
  4. Sprinkle in the plain flour and cook for 1–2 minutes while stirring to form a roux. Gradually whisk in chicken stock until smooth, then add evaporated milk or coconut cream if using. Bring to a gentle simmer; the sauce will thicken in 3–5 minutes.
  5. Stir in the shredded roasted chicken, corn kernels, light soy sauce, sugar, white pepper and thyme. Taste and adjust seasoning — add a little more soy or a pinch of salt if needed. If the filling is too loose, stir in the cornflour slurry and simmer until desired thickness.
  6. If using grated cheese, fold it into the hot filling until melted and combined. Remove from heat and let the filling cool for 10–15 minutes — this helps prevent a soggy pastry base.
  7. Roll out pastry to fit the pie dish (leave a small overhang). Spoon the cooled filling into the dish, smooth the top, then cover with the pastry. Trim and crimp the edges, or top with strips for a lattice. Make a few vents in the pastry for steam to escape.
  8. Brush the pastry with beaten egg for a glossy, golden finish. Bake in the preheated oven for 25–30 minutes or until the crust is puffed and deep golden. For a very crisp base, bake on a lower shelf for the last 5–8 minutes.
  9. Remove pie and rest for 10 minutes before slicing — this helps the filling set. Garnish with chopped parsley or spring onion and serve warm with achar or a simple cucumber salad.

Tips & Serving Ideas

  • Use leftover roasted chicken or buy a ready-roasted chicken from NTUC FairPrice or a neighbourhood hawker to save time — shred the meat finely for even distribution.
  • If you prefer a lighter filling, swap evaporated milk for low-fat milk and thicken slightly with cornflour; for a Sri Lankan/Peranakan twist, replace with coconut cream for a sweeter, richer depth.
  • To prevent a soggy base, cool the filling before adding pastry and bake on a lower rack for the last 5–8 minutes to crisp the bottom. Alternatively, blind-bake the base for 8–10 minutes.
  • Adjust spice like a zi char cook: add sambal or chopped chilli padi for heat, or a dash of kecap manis for caramel sweetness — taste and balance with sugar and soy.
  • For smaller portions, make individual pies in ramekins and reduce baking time to 18–22 minutes depending on oven — great for potlucks and picnic-style makan.
  • Reheat leftovers in a 180°C oven for 10–12 minutes to refresh the pastry; microwaving will make the crust soggy.
  • Buy puff pastry or shortcrust pastry from Cold Storage or Sheng Siong if you don’t have time to make pastry from scratch — thaw according to package instructions and keep chilled while assembling.

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