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Japanese Curry Chicken Pot Pie

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Get ready to embark on a flavor-packed adventure with this Chicken Curry Pot Pie, where comfort food meets an exciting Asian twist! Imagine the cozy, buttery flakiness of golden puff pastry hugging a rich, savory filling that combines the heartiness of chicken and vegetables with the bold, umami-packed goodness of Japanese curry. The secret ingredient? A cube of Japanese curry roux, which transforms a classic chicken pot pie into a dish bursting with deep, savory flavors and a subtle sweetness you never knew you needed.

This isn’t your average pot pie – the Japanese curry adds a delightful twist that elevates the dish from familiar to unforgettable. The curry cube, with its perfect balance of spices, infuses the creamy filling with a rich depth of flavor, while the tender chicken and vegetables soak up all that deliciousness. Whether you’re a fan of traditional comfort food or looking to spice things up, this recipe brings a new layer of excitement to the table.

Now, let’s talk about the puff pastry! The crispy, flaky layers are a perfect contrast to the rich and hearty filling inside. You’ll get that satisfying crunch with every bite, adding a whole new level of texture to the dish. The puff pastry doesn’t just look impressive; it’s the kind of food that makes you feel like a master chef, but with minimal effort. Pre-made puff pastry is your shortcut to gourmet status, and no one has to know how easy it was to pull off.

The beauty of this Chicken Curry Pot Pie is its versatility. You can switch up the vegetables based on what you have in your fridge – carrots, peas, potatoes, or even mushrooms would all make stellar additions. And the best part? It’s a one-pan wonder that’s as hearty as it is delicious, making it perfect for weeknight dinners or a cozy weekend meal. Serve it with a side of steamed rice or a fresh salad for a complete meal that’s guaranteed to satisfy.

So, why not take your pot pie game to the next level? This recipe combines the comforting appeal of a classic dish with a bold, Asian-inspired twist that will have everyone asking for seconds. With tender chicken, rich curry flavors, and flaky puff pastry, each bite is a delightful surprise that’ll have you coming back for more. Ready to take your taste buds on a journey? Let’s get cooking!

Japanese Curry Chicken Pot Pie

Recipe by Julia Vuong
0.0 from 0 votes
Course: MainCuisine: American, Japanese
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • 2 cups 2 shredded rotisserie chicken

  • 4 4 bacon strips

  • 3 tbsp 3 butter

  • 1/2 1/2 onion

  • 1 1 medium sized potato

  • 1/3 cup 1/3 peas

  • 1 1 canned corn

  • 1 1 carrot

  • 5 5 garlic cloves

  • 1 1 Japanese curry cube

  • 1 tbsp 1 garlic salt

  • 1/2 tsp 1/2 pepper

  • 1 tbsp 1 flour

  • 1/2 cup 1/2 chicken stock

  • 2 cups 2 milk

  • 1 1 box puff pastry dough

  • chives

  • Egg Wash
  • 1 1 egg

  • 1 tbsp 1 water

Directions

  • Slice bacon into small pieces and fry on the pan with butter. Once the bacon is crisp, add the minced garlic and diced onion. Add in diced potato, carrots, and chicken stock. Cook until the potato and carrots are fork tender.
  • Add milk, curry cube, garlic salt, pepper, peas, corn, and flour to thicken a bit. Cook for a few minutes until all ingredients are combined and curry cube has dissolved. Transfer pot pie filling to a baking dish.
  • Cut store bought puff pastry dough into 2in x 4in rectangles and cover the entire pot pie dish with puff pastry rectangles. Mix an egg with water and brush over the puff pastry dough for a shiny finish.
  • Place baking dish into a pre heated oven of 400F degrees for 20-25 minutes or until the puff pastry dough has risen and is golden brown.
  • Top it off with chives.
  • Enjoy!

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