Japanese Curry Chicken Pot Pie

A savory Japanese curry mix breathes new life into this comfort food classic.

Active Time: Total Time: Servings:

35 mins 1 hr 20 mins 4 to 6

This pie is a mashup of two comfort food classics: Chicken pot pie and traditional Japanese curry. We use a store-bought Japanese curry mix infused with warm spices to give the sauce a silky, gravy-like thickness that coats the juicy pieces of shredded rotisserie chicken, starchy potatoes and sweet carrots. Meanwhile, a hint of ginger brings additional zest to every bite. Finally, a crown of golden store-bought puff pastry offers a lightly crisp topping and edges with an underside that sops up all the pie’s saucy goodness. 

Frequently Asked Questions

• What makes Japanese curry different from other types of curry?

  There are several types of curry throughout Asia. Japanese curry often boasts a slightly thicker consistency and a touch more sweetness than some Indian curries. Ingredients like sugar, honey, ketchup, or chopped apples are often added to the base to add sweeter notes. For this recipe, ketchup adds a hint of sweetness that rounds out the savory notes from the curry mix. 

• What kind of meat is used in Japanese curry?

  While many iterations of Japanese curry feature beef, any protein can be used with the delicious sauce. In this pot pie variation, we used rotisserie chicken for convenience. You could also skip the protein to make a vegetarian version of this pie. 

Notes from the Food & Wine Test Kitchen

We recommend the Mild Golden Curry Japanese Curry Mix because it’s readily available at most major grocery stores in the International foods aisle.

Make ahead

This pot pie is best enjoyed when freshly baked to keep the pastry crisp. You can make the filling up to three days in advance and store in an airtight container in the refrigerator. If the filling seems too thick, loosen it with a tablespoon or two of water and gently reheat over the stove on medium-low.

Ingredients

• 2 tablespoons neutral cooking oil

• 1/2 cups (1/2-inch) chopped yellow onion

• 1 1/4 cups (1/2-inch) chopped peeled carrots

• 1 1/4 cups (1/2-inch) chopped unpeeled yukon gold potatoes

• 4 garlic cloves, minced

• 1 teaspoon grated ginger

• 2 2/3 cups unsalted chicken stock

• 1 (3.2-ounce) package mild Japanese curry mix, cubed (such as Golden Curry)

• 1 tablespoon ketchup

• 1/2 teaspoon kosher salt

• 2 cups shredded rotisserie chicken

• 1/2 (17.3-ounce) package frozen puff pastry, thawed according to package directions (1 sheet) (such as Pepperidge Farm)

• 1 large egg, beaten

Directions

1. Preheat oven to 400°F. Heat oil in a 10-inch cast iron skillet over medium until shimmering. Add onion, carrots, and potatoes; cook, stirring frequently, over medium until carrots and potatoes are just starting to soften, 4 to 5 minutes. Stir in garlic and ginger; cook stirring constantly until fragrant, about 1 minute.

2. Add stock and bring to a boil over medium-high, stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally and adjusting heat as needed, until vegetables are fork tender, 8 to 10 minutes. Stir in curry mix, ketchup, and salt until dissolved and mixture is thickened, about 2 minutes. Stir in chicken until evenly distributed. Remove from heat and keep warm.

3. Roll pastry on a lightly floured surface into a 13-inch square. Lay pastry over skillet; trim leaving a 3/4- to 1-inch overhang. Fold pastry under itself so rolled edge is flush with top edge of skillet; use the tines of a fork to crimp edge into side of skillet. (It’s OK if pastry doesn’t perfectly adhere.)

4. Brush top of pastry with beaten egg. Cut 8 (1 1/2- to 2-inch) slits in top of pastry to vent.

5. Bake until pastry is golden brown and filling is bubbly, about 30 minutes. Let stand 15 minutes before serving.