Don Signature Crab - Singapore Food Guide

Traditional Singapore Chicken Pie

A Singapore-style, bakery-inspired chicken pie with a creamy, savoury filling and golden flaky puff pastry — perfect for kopitiam breakfasts, family dinners or potluck sharing.

Traditional Singapore Chicken Pie

About this dish

This Traditional Singapore Chicken Pie is the kind of comforting bakery classic you’ll find in kopitiams and bakery windows across the island — from Tiong Bahru mornings to heartland neighbourhood bakeries. It marries tender chicken pieces with a silky, seasoned white sauce studded with peas, carrots and mushrooms, all encased in a buttery puff pastry shell. The result is familiar, nostalgic and very makan-worthy.

In Singapore homes this pie is often pulled out for weekend family meals, church potlucks or as a teatime treat with kopi or teh. It sits comfortably between British colonial baking techniques and local palate preferences: think a hint of white pepper, a touch of light soy for umami, and the option to add a whisper of curry powder or sambal on the side for those who like a local kick. You’ll get a creamy, velvety filling with chunks of chicken and vegetables, contrasted by a crisp, golden crust.

The recipe is practical for a typical Singapore kitchen — use a wok for the filling, ready-rolled puff pastry from Cold Storage or NTUC FairPrice, and a conventional oven for baking. Serve warm with achar, a simple cucumber salad or a mug of kopi-o for a proper heartland-style spread. Leftovers reheat beautifully the next day and make for excellent lunchbox fare for kids or the office crowd.

Ingredients

  • 500 g boneless chicken thighs, cut into 2 cm cubes (or leftover roast chicken)
  • 1 tbsp vegetable oil
  • 30 g (2 tbsp) unsalted butter
  • 1 medium onion (about 150 g), finely chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, finely diced
  • 100 g carrots, peeled and diced
  • 100 g button mushrooms, sliced
  • 100 g frozen peas
  • 30 g (3 tbsp) plain all-purpose flour
  • 500 ml chicken stock (homemade or low-sodium)
  • 100 ml whole milk
  • 50 ml single cream (optional for richer filling)
  • 1 tbsp light soy sauce
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp white pepper
  • 1/4 tsp grated nutmeg (optional)
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry), if needed to thicken
  • 375 g ready-rolled puff pastry (about 2 sheets) — available at Cold Storage/NTUC
  • 1 egg, beaten (for egg wash)
  • Salt to taste
  • 2 tbsp chopped fresh parsley for garnish
  • Optional local twist: 1/2 tsp curry powder or serve with sambal on the side

Step-by-Step Method

  1. Preheat your oven to 200°C (fan 180°C). Lightly grease two 20 cm pie dishes or one large deep pie tin.
  2. Season the cubed chicken lightly with salt and 1/4 tsp white pepper. Heat a wok or large frying pan over high heat, add the vegetable oil and quickly sear the chicken in batches until browned on all sides (about 2–3 minutes per batch). Remove chicken and set aside.
  3. Lower heat to medium. Add butter to the hot wok, then sauté the chopped onion, garlic and celery until translucent and aromatic (about 4 minutes). Stir often to avoid burning.
  4. Add the carrots and mushrooms and cook for another 3–4 minutes until starting to soften. Return the chicken to the wok.
  5. Sprinkle the flour over the mixture and stir for 1 minute to cook the raw flour taste (this forms the roux). Gradually pour in the chicken stock while stirring to avoid lumps, then add the milk and cream. Bring to a gentle simmer on medium-low heat.
  6. Add light soy sauce, Worcestershire sauce, remaining white pepper and nutmeg if using. Simmer for 5–8 minutes until the sauce thickens and coats the back of a spoon. If the filling is too thin, stir in the cornstarch slurry a little at a time until you reach a thick, saucy consistency.
  7. Stir in the frozen peas, taste and adjust seasoning — add a pinch of sugar or a dash more light soy if you want more depth, like you would tweak flavours at a zi char stall. Remove from heat and let the filling cool 10–15 minutes (warm filling makes pastry soggy).
  8. Roll out puff pastry and line your pie dishes with a sheet, trimming excess. Spoon the cooled filling into the pastry-lined dishes, smoothing the top. Cover with a second sheet of pastry, crimp the edges to seal and cut a few vents for steam.
  9. Brush the pastry with beaten egg for a glossy finish. Optionally sprinkle a little extra chopped parsley on top before baking.
  10. Bake in the preheated oven for 25–30 minutes, or until the pastry is deep golden and crisp. If the edges brown too quickly, cover loosely with foil.
  11. Remove pies from oven and rest for 10 minutes before slicing to allow the filling to set. Serve warm with achar, a simple cucumber salad or kopi-teh for a true Singapore pairing.

Tips & Serving Ideas

  • Buy ready-rolled puff pastry from Cold Storage, NTUC FairPrice or Sheng Siong to save time — thaw in the fridge overnight for best handling.
  • Sear the chicken on high heat in a wok to get colour (wok hei) before simmering — this adds extra savoury depth to the filling.
  • Cool the filling before assembling to prevent a soggy base; you can make the filling a day ahead and refrigerate.
  • Adjust seasoning like a zi char cook: a little extra light soy for umami, a pinch of sugar to balance salt, or a splash of lemon juice to brighten.
  • If reheating leftovers, use an oven at 180°C for 10–12 minutes to revive the crisp pastry instead of a microwave.
  • For a local twist, stir 1/2 tsp curry powder into the sauce or serve with sambal belacan on the side for extra heat.
  • If the pastry browns too quickly in your oven, tent loosely with foil and continue baking until the filling is set.

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