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

Name: Flaky Puff Pastry Chicken Pie | Don Signature Crab - Singapore Food Guide
Total time: 75 min
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; freshly ground black pepper; 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)

donsignaturecrab.sg

A Singapore-style baked chicken pie with flaky puff pastry and a creamy, savoury filling — oven-baked to golden perfection for family dinners or kopitiam-style

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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
freshly ground black pepper
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)