Japanese Curry Chicken Pot Pie
Japanese Curry Chicken Pot Pie
Ingredients
For the Curry Filling
- 1 tablespoon olive oil
- 1 onion, medium, diced
- 2 carrots, medium, julienned or diced
- 1 1/2 cups potatoes, diced into 1/2-inch cubes
- 3 cloves garlic, grated
- 2 cups chicken broth
- 1 Japanese curry roux block, standard 3.5 ounce block
- 1 ounce milk chocolate, finely chopped
- 1 tablespoon ketchup
- 1/2 teaspoon salt, or to taste
- 2 cups cooked chicken, shredded or diced
For the Pot Pie Crust
- 1 sheet puff pastry, thawed, standard 10x10 or 12x12 inch
- 1 egg, large
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 400°F (200°C). Heat olive oil in a 10-inch cast-iron skillet or oven-safe pan over medium heat. Add the diced onion and julienned carrots, sautéing for 5-7 minutes until softened.
⏱️ 7 min
- 2
Add the diced potatoes to the skillet and cook for another 5-7 minutes, stirring occasionally, until they begin to soften slightly. Grate the garlic directly into the pan and cook for 1 minute until fragrant.
⏱️ 8 min
- 3
Pour in the chicken broth, ensuring the vegetables are mostly submerged. Bring the mixture to a simmer. Add the Japanese curry roux block, chopped milk chocolate, ketchup, and salt. Stir continuously until the roux and chocolate have fully melted and the sauce has thickened to a rich curry consistency.
⏱️ 10 min
- 4
Stir in the shredded or diced cooked chicken, ensuring it is well coated with the curry sauce and heated through. Remove the skillet from the heat.
⏱️ 5 min
- 5
Carefully drape the thawed puff pastry sheet over the top of the skillet, completely covering the curry filling. Trim any excess pastry around the edges, leaving about a 1-inch overhang. Fold the overhang under itself and crimp the edges firmly around the rim of the skillet, using a fork to create a decorative seal.
⏱️ 5 min
- 6
In a small bowl, whisk together the large egg and water to create an egg wash. Brush the entire surface of the puff pastry with the egg wash for a golden, shiny crust. Use a small knife or fork to cut several slits or a small design into the center of the pastry to allow steam to escape during baking.
⏱️ 5 min
- 7
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the puff pastry is beautifully golden brown, puffed, and the filling is bubbling.
⏱️ 30 min•🌡️ 400
- 8
Remove the pot pie from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set and prevents burns from the hot curry.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Curry Chicken Pot Pie
Ingredients
For the Curry Filling
- 1 tablespoon olive oil
- 1 onion, medium, diced
- 2 carrots, medium, julienned or diced
- 1 1/2 cups potatoes, diced into 1/2-inch cubes
- 3 cloves garlic, grated
- 2 cups chicken broth
- 1 Japanese curry roux block, standard 3.5 ounce block
- 1 ounce milk chocolate, finely chopped
- 1 tablespoon ketchup
- 1/2 teaspoon salt, or to taste
- 2 cups cooked chicken, shredded or diced
For the Pot Pie Crust
- 1 sheet puff pastry, thawed, standard 10x10 or 12x12 inch
- 1 egg, large
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 400°F (200°C). Heat olive oil in a 10-inch cast-iron skillet or oven-safe pan over medium heat. Add the diced onion and julienned carrots, sautéing for 5-7 minutes until softened.
⏱️ 7 min - 2
Add the diced potatoes to the skillet and cook for another 5-7 minutes, stirring occasionally, until they begin to soften slightly. Grate the garlic directly into the pan and cook for 1 minute until fragrant.
⏱️ 8 min - 3
Pour in the chicken broth, ensuring the vegetables are mostly submerged. Bring the mixture to a simmer. Add the Japanese curry roux block, chopped milk chocolate, ketchup, and salt. Stir continuously until the roux and chocolate have fully melted and the sauce has thickened to a rich curry consistency.
⏱️ 10 min - 4
Stir in the shredded or diced cooked chicken, ensuring it is well coated with the curry sauce and heated through. Remove the skillet from the heat.
⏱️ 5 min - 5
Carefully drape the thawed puff pastry sheet over the top of the skillet, completely covering the curry filling. Trim any excess pastry around the edges, leaving about a 1-inch overhang. Fold the overhang under itself and crimp the edges firmly around the rim of the skillet, using a fork to create a decorative seal.
⏱️ 5 min - 6
In a small bowl, whisk together the large egg and water to create an egg wash. Brush the entire surface of the puff pastry with the egg wash for a golden, shiny crust. Use a small knife or fork to cut several slits or a small design into the center of the pastry to allow steam to escape during baking.
⏱️ 5 min - 7
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the puff pastry is beautifully golden brown, puffed, and the filling is bubbling.
⏱️ 30 min•🌡️ 400 - 8
Remove the pot pie from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set and prevents burns from the hot curry.
⏱️ 10 min