Japanese Curry Chicken Pot Pie

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Cut into bite-size pieces)
• 1 tsp kosher salt (Divided, plus more to taste)
• 0.5 tsp black pepper (Divided)
• 2 tbsp neutral cooking oil (For browning the chicken and vegetables)
• 1 yellow onion (Diced)
• 2 carrots (Peeled and diced)
• 2 Yukon Gold potatoes (Peeled and cut into 1/2-inch cubes)
• 3 cloves garlic (Finely minced)
• 1 tbsp fresh ginger (Finely grated)
• 0.25 cup all-purpose flour (For thickening the filling)
• 3 cups chicken stock (Preferably low-sodium)
• 3 oz Japanese curry roux (Broken into pieces; use mild, medium, or hot to taste)
• 1 cup frozen peas (Thawed)
• 0.5 cup heavy cream (For a richer filling)
• 1 sheet prepared puff pastry (Thawed but kept cold; enough to cover a 9-inch pie dish)
• 1 large egg (Beaten with 1 tablespoon water for egg wash)
• 1 tbsp water (For the egg wash)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Place a 9-inch deep-dish pie plate or similarly sized baking dish on a rimmed baking sheet to catch any bubbling filling.

2. 2

   Season the chicken pieces with half of the salt and pepper. Heat the oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.

3. 3

   Add the chicken in a single layer, working in batches if necessary. Brown it for 3 to 4 minutes per side; it does not need to be fully cooked through. Transfer the chicken to a plate.

4. 4

   Add the onion, carrots, and potatoes to the same pot. Cook for 6 to 8 minutes, stirring occasionally, until the onion begins to soften and the vegetables pick up some color.

5. 5

   Add the garlic and ginger. Cook for about 1 minute, stirring constantly, until fragrant.

6. 6

   Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for 1 minute to remove the raw flour taste.

7. 7

   Slowly pour in the chicken stock while stirring and scraping the bottom of the pot to prevent lumps. Bring the mixture to a gentle simmer.

8. 8

   Add the curry roux pieces and stir until completely dissolved. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the potatoes are nearly tender.

9. 9

   Return the browned chicken and any juices on the plate to the pot. Add the peas and heavy cream. Simmer for 5 to 7 minutes, until the chicken is cooked through and reaches 165°F (74°C), the vegetables are tender, and the filling is thick enough to coat a spoon.

10. 10

    Taste the filling and adjust the salt and pepper. Remove the pot from the heat and let the filling cool for 10 to 15 minutes so it is hot but no longer steaming vigorously; this helps keep the pastry from becoming soggy.

11. 11

    Transfer the curry chicken filling to the pie dish. Lay the cold puff pastry over the top, trim any excess, and press the edges against the rim to seal. Cut several small slits in the center of the pastry to vent steam.

12. 12

    Beat the egg with the water, then brush the egg wash evenly over the pastry. Avoid letting excess egg pool around the edges.

13. 13

    Bake for 25 to 30 minutes, until the pastry is puffed and a deep golden brown and the filling is bubbling around the edges. If the crust browns too quickly, loosely cover it with foil.

14. 14

    Let the pot pie rest for 10 minutes before serving. Spoon the thick curry filling into bowls and serve hot.

Notes

The source provides the dish name and concept but not a written ingredient list or method; quantities and instructions are a conventional reconstruction. Keep the puff pastry cold until assembly, and allow the filling to cool briefly before topping to reduce the risk of a soggy crust.

Nutrition per serving

• main
• comfort food
• Japanese curry
• chicken
• pot pie
• baked
• family dinner