Chicken Mushroom Pie | Sadia Singapore

Chicken Mushroom Pie

cooking-timeNOT AVAILABLE cooking-servings5 SERVINGS


  • Frozen Chicken Boneless Leg Meat (cut into cubes) 1000gm


  • Onions, diced 150gm
  • Fresh Shiitake Mushroom, diced 200gm
  • Potato, diced 200gm
  • White Wine 50gm
  • Cream 200gm
  • Water 300gm
  • Salt & Pepper to taste
  • Puff Pastry (ready frozen product) – 2 sheets



  1. Sautee onions, mushrooms, potato & chicken cube for 2 minutes with butter over med high heat.
  2. Deglaze with white wine.
  3. Add in cream, water, salt & pepper.
  4. Let simmer for 10 minutess
  5. Place chicken cream filling in small ramekins.
  6. Cover with puff pastry
  7. Bake in oven at 170°C for 15 minutes.

Chicken Boneless Leg

Eric Teo, Local Celebrity Chef

Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.

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