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Chicken pie in Singapore

Chicken Pie

4-6 pax

Cooking Time:
1 hours 20 minutes

Skill level:


4 boneless & skinless chicken thigh (cut into tiny cubes)
1 chopped onion
1 chopped carrot
4 cloves of garlic (minced)
One handful of mushrooms (chopped)
1 tbsp balsamic vinegar
2 tbsp Nestlé Cream
Salt & pepper to taste
Dried parsley for garnishing
Squeeze of lemon juice
Some lemon zest
One pack of ready Pastry puffs

20g salted butter
100ml chicken stock
1 tbsp raw sugar
170g Nestlé Cream
100ml white wine
Salt and pepper to taste


  1. Preheat the oven at 200°C.
  2. Season chicken pieces with salt, pepper, balsamic vinegar & 2 tbsp Nestlé Cream. Set aside for 10 minutes.
  3. In a pan with butter, light sauté onions, add in minced garlic and chopped mushrooms, continue to mix well.
  4. Add in chicken pieces and cook well.
  5. Pour in chicken stock & white wine. Add in raw sugar, mix well and bring it to a gentle boil.
  6. Low heat. Add in Nestlé Cream, stir well to mix to thicken the sauce.
  7. Add in a squeeze of lemon juice, quick stir to mix well.
  8. Zest in some lemon zest and parsley. Mix well.
  9. Take out the ready-made pastry puff from the freezer, let it sit over the countertop.
  10. Cut out the slightly bigger diameter of your ramekin and set aside.
  11. Grease each of your ramekin. Fill each ramekin with chicken pie ingredients.
  12. Lay it around the rim of the ramekin as if it clings onto the ramekin.
  13. Then place each cut out disc onto the ramekin, press it down firmly. Take a fork and gently push around the edges to stick the pastry to your ramekin.
  14. Use a fork to poke several holes at the centre of the pastry to let air escape during baking.
  15. Brush each pie with beaten egg.
  16. Send into the oven to bake for 30 – 40 minutes depending on the oven performance.