About chickenpie.net

chickenpie.net is a reference site about one dish: the chicken pie, in every kitchen tradition that makes one. It is written and published by a small editorial team based in Singapore, who sign their work as the chickenpie.net test kitchen.

Last reviewed 3 October 2026

Who is behind it

The publisher of chickenpie.net also runs a pie kitchen in Singapore, and a group of websites about Singapore pies, some of which this site links to.

How the pages are written

• Every page opens with the short answer, then explains it. Temperatures are given in C and F, weights in grams.
• Food safety advice is deliberately conservative: chicken fillings are cooked and reheated to 74C (165F) in the centre, and leftovers follow the 2 hour and 3 day rules.
• Recipes are written for home kitchens and corrected when a retest or a reader shows a quantity or a time is wrong. Recipe photographs are illustrative.
• Atlas entries describe traditions as they are commonly made and say where sources disagree. History is kept to what can be dated.
• There are no star ratings, review scores or nutrition panels that the site has not measured.

Dates and corrections

The published date on each page is the day it went live. When a page changes in substance, it is corrected in place. The site has no newsletter or mailing list and does not ask for your email address.

Start with the recipes, the technique library or the world atlas.