Chicken & Mushroom Pie

The Story Behind This Pie

This is the recipe that started everything - my grandmother’s traditional chicken pie that has been passed down through three generations. A true family favorite and staple comfort food. The secret is in the slow-cooked filling and the perfect balance of flaky pastry. Now you can recreate this Singapore favorite and experience homemade pie perfection in your own kitchen.

Instructions

Step 1: Make the Pastry

Rub cold butter into flour until mixture resembles breadcrumbs. Add 2-3 tbsp cold water to form a dough. Wrap and chill for 30 minutes.

Andy’s Tip: Keep everything cold! This is crucial for flaky pastry. Work quickly and keep ingredients chilled.

Step 2: Prepare the Filling

Heat 1 tbsp oil in a large pan. Cook onion until soft (about 5 minutes). Add chicken and cook until golden (8-10 minutes). Add mushrooms and cook for 5 minutes until softened.

Andy’s Tip: Don’t overcrowd the pan - cook in batches if needed for better browning.

Step 3: Create the Sauce

Pour in chicken stock and double cream. Add fresh thyme, salt, and pepper. Simmer for 15 minutes until thickened. The sauce should coat the back of a spoon.

Andy’s Tip: Ensure your filling is thick enough before adding to the pie - watery filling equals soggy bottom!

Step 4: Assemble the Pie

Preheat oven to 200°C (390°F). Roll out pastry and line a 23cm (9-inch) pie dish. Add filling, ensuring it’s cooled slightly. Cover with pastry lid, seal edges, and crimp decoratively.

Andy’s Tip: Make 3-4 small slits in the pastry lid to let steam escape during baking.

Step 5: Bake to Perfection

Brush top with beaten egg wash. Bake for 35-40 minutes until golden brown. Rest for 10 minutes before serving.

Andy’s Tip: If the pastry browns too quickly, cover loosely with foil for the last 10 minutes.

Ingredient Shopping Guide

Where to Buy

All ingredients for this recipe can be found at your local supermarket. Click the ingredient links above to purchase online, or visit these stores:

• FairPrice - Widest selection, often has promotions on chicken and dairy
• Cold Storage - Premium quality ingredients, excellent for specialty items
• Sheng Siong - Best value for money, great for fresh vegetables

Cost Breakdown

Ingredient	Estimated Price
Chicken breast (500g)	$6.50
Plain flour (300g)	$2.00
Unsalted butter (150g)	$3.20
Mixed mushrooms (200g)	$4.80
Onion	$0.50
Chicken stock	$1.80
Double cream	$2.50
Fresh thyme	$1.50
Salt, pepper, egg	$0.70
TOTAL	$23.50

Total estimated cost: $18.50 (serves 6) Cost per serving: $3.08

Prices are estimates based on Singapore supermarket averages and may vary by location and season.

Recipe Variations

Make it Your Own

Expert Baking Tips

Temperature Control

Preheat oven to exactly 200°C. An oven thermometer ensures accuracy - too hot and the pastry burns, too cool and it stays soggy.

Steam Vents

Cut 3-4 small slits in the pastry lid to allow steam to escape. This prevents the pastry from becoming soggy.

Resting Time

Let pie rest 10 minutes after baking for easier slicing. The filling will set slightly and won’t run out when cut.

Pastry Perfection

• Keep butter COLD - cut into small cubes and keep refrigerated until ready
• Don’t overwork the dough - handle gently to avoid tough pastry
• Rest the dough in the fridge for at least 30 minutes before rolling
• Roll on a lightly floured surface to prevent sticking

Filling Tips

• Cook chicken until golden for maximum flavor
• Mushrooms release water, so cook until liquid evaporates
• Thicken sauce properly - it should coat the back of a spoon
• Cool filling slightly before adding to pastry to prevent soggy bottom

Nutritional Information

Per serving (based on 6 servings):

• Calories: 450 kcal
• Protein: 24g
• Fat: 26g
• Carbohydrates: 32g
• Fiber: 2g
• Sodium: 480mg

Storage & Reheating

Reviews & Ratings

Frequently Asked Questions

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