Flaky Puff Pastry Chicken Pie | Don Signature Crab - Singapore Food Guide

Ingredients

• 500 g store-bought puff pastry (2 sheets), thawed
• 500 g boneless chicken thighs, skinless, cut into bite-sized pieces
• 2 tbsp vegetable oil or butter
• 1 medium onion (about 150 g), finely chopped
• 2 cloves garlic, minced
• 1 stalk celery, finely diced
• 1 medium carrot (about 100 g), diced
• 100 g frozen peas, thawed
• 2 tbsp plain all-purpose flour (for thickening)
• 300 ml chicken stock (homemade or low-salt store-bought)
• 100 ml single cream or evaporated milk
• 1 tbsp light soy sauce
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1 bay leaf (optional)
• Salt and freshly ground black pepper to taste
• 1 large egg beaten (for egg wash)
• 1 tsp sambal chilli (optional, for a Singapore-style kick)
• 1 tsp sesame oil (optional, for aroma)
• Fresh parsley or chives, chopped (for garnish)
• Cornflour slurry: 1 tsp cornflour mixed with 1 tbsp water (optional for extra thickening)