Bake Like Chef Andy

Master the art of pie making with our signature recipes, interactive tools, and expert baking tips. Learn the secrets behind Singapore's favorite pies.

Chef Andy's Signature Recipe

The famous chicken pie recipe that started it all

Chef Andy's Signature Chicken Pie

Andy's Famous Chicken & Mushroom Pie

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

Ingredients (Serves 4-6)

Chicken breast, diced 500g
Plain flour 300g
Unsalted butter, cold 150g
Mixed mushrooms, sliced 200g
Onion, finely chopped 1 large
Chicken stock 250ml
Double cream 100ml
Fresh thyme 2 tbsp
Salt & black pepper To taste

Instructions

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.

2

Prepare the filling

Cook onion until soft. Add chicken and cook until golden. Add mushrooms and cook for 5 minutes. Pour in stock and cream, simmer until thickened.

3

Assemble the pie

Roll out pastry and line a pie dish. Add filling, cover with pastry lid. Brush with egg wash and make steam holes.

4

Bake to perfection

Bake at 200°C for 35-40 minutes until golden brown. Rest for 10 minutes before serving.

Chef Andy's Secret Tips

Keep it cold: Cold butter is key to flaky pastry. Work quickly and keep ingredients chilled.

Don't overwork: Handle the pastry gently to avoid tough, chewy results.

Rest the dough: Chilling allows the gluten to relax, making pastry easier to roll.

Thicken properly: Ensure your filling is thick enough before adding to the pie.

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Baking Tips

Temperature Matters

Always preheat your oven properly. A hot oven (200°C) is crucial for flaky pastry.

Steam Vents

Cut small slits in the pastry lid to allow steam to escape and prevent soggy pastry.

Egg Wash

Brush with beaten egg for a golden, glossy finish that looks professionally made.

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Expert Baking Tips

Professional secrets for perfect pies every time

1

Perfect Pastry

The key to flaky pastry is keeping everything cold. Use ice-cold water and chilled butter. Work quickly to prevent the butter from melting before baking.

2

Filling Consistency

Your filling should be thick enough to mound on a spoon. If it's too runny, it will make the pastry soggy. Use cornstarch or flour to thicken if needed.

3

Blind Baking

For wet fillings, blind bake the pastry shell first. Line with parchment paper and fill with baking beans or rice to prevent bubbling.

4

Steam Vents

Always cut slits in the top pastry to allow steam to escape. This prevents the pie from bursting and keeps the pastry crisp.

5

Golden Finish

Brush the top with beaten egg or milk before baking for a beautiful golden color. For extra shine, brush again halfway through baking.

6

Rest Before Serving

Let the pie rest for 10-15 minutes after baking. This allows the filling to set and makes the pie easier to cut and serve.

Ready to Start Baking?

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