Japanese Curry Chicken Potpie

Ingredients

• 2 tbsp neutral cooking oil
• 1.5 cup yellow onion (chopped into 1/2-inch pieces)
• 1.25 cup carrots (peeled and chopped into 1/2-inch pieces)
• 1.25 cup Yukon Gold potatoes (unpeeled and chopped into 1/2-inch pieces)
• 4 garlic (cloves, minced)
• 1 tsp ginger (grated)
• 2.6667 cup unsalted chicken stock
• 1 package mild Japanese curry mix (cubed; such as Golden Curry)
• 1 tbsp ketchup
• 0.5 tsp kosher salt
• 2 cup rotisserie chicken (shredded)
• 0.5 package frozen puff pastry (1 sheet; thawed according to package directions; such as Pepperidge Farm)
• 1 egg (large; beaten)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Heat the oil in a 10-inch cast-iron skillet over medium heat until shimmering.

2. 2

   Add the onion, carrots, and potatoes. Cook over medium heat, stirring frequently, for 4 to 5 minutes, until the carrots and potatoes are just starting to soften.

3. 3

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

4. 4

   Add the chicken stock and bring to a boil over medium-high heat, stirring occasionally.

5. 5

   Reduce the heat to medium-low and simmer, stirring occasionally and adjusting the heat as needed, for 8 to 10 minutes, until the vegetables are fork-tender.

6. 6

   Stir in the curry mix, ketchup, and salt until the curry mix has dissolved and the mixture has thickened, about 2 minutes.

7. 7

   Stir in the shredded chicken until evenly distributed. Remove the skillet from the heat and keep the filling warm.

8. 8

   On a lightly floured surface, roll the thawed pastry into a 13-inch square.

9. 9

   Lay the pastry over the skillet and trim it, leaving a 3/4- to 1-inch overhang. Fold the pastry under itself so the rolled edge is flush with the top edge of the skillet, then use a fork to crimp the edge against the skillet. The pastry does not need to adhere perfectly.

10. 10

    Brush the top of the pastry with the beaten egg.

11. 11

    Cut 8 slits, each 1 1/2 to 2 inches long, in the pastry to vent.

12. 12

    Bake for about 30 minutes, until the pastry is golden brown and the filling is bubbly.

13. 13

    Let stand for 15 minutes before serving.

Notes

The filling can be made up to three days ahead and stored in an airtight container in the refrigerator. If it seems too thick, loosen it with 1 to 2 tablespoons of water and gently reheat over medium-low heat. The potpie is best freshly baked so the pastry stays crisp. Mild Golden Curry is recommended by the test kitchen.

Nutrition per serving

• main
• comfort food
• baked
• chicken
• Japanese curry
• make-ahead filling