Curry Chicken Pot Pie
Rated 5.0 stars by 1 users
Category
Entrees
Cuisine
Japanese
Servings
8+
Prep Time
30 minutes
They say in Japan, the Japanese eat curry at least 3 times a month, if not more. We can totally taste why. Its silky, curried gravy comforts year round as the Japanese style curries can be mild to extra hot. Some even have a buttery and slightly sweet note to them for a unique flavor.
Normally served over a bowl of rice, we've taken the Japanese curry and introduced it to the "pot pie." Yes. Yes, we did. And we can't get enough of it.
Flaky pastry blankets an easy-to-prepare Japanese curry chicken filling all in a delicious pie pan. It's Asian comfort food showing up to Sunday night dinner.
Ingredients
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1 box Japanese Curry Cubes (3–5 oz, any heat level)
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1.5 lbs cooked chicken, cubed or shredded
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1 onion, chopped
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1 ½ cups mixed peas and diced carrots
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6 fresh curry leaves, chopped (optional but recommended)
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1 ½ cups potatoes, diced
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2 ready-to-bake pie crusts
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1 egg yolk mixed with 2 tablespoons water (for egg wash)
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Curry Chicken Pot Pie Recipe Kit
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Buy This Recipe Kit! Get all the ingredients and recipe instructions to make at home. Pay online, pick up in-store.
Directions
Preheat oven to 375°F.
DO THIS
In a large pot, prepare the curry according to the package instructions using the water and ingredients listed above. Let the curry mixture cool slightly.
Lightly spray two pie pans with nonstick spray. Divide the curry filling evenly between them.
Cover each with a pie crust, pinch edges to seal, cut a few slits in the top for steam to escape, and brush with egg wash.
Place both pie pans on a cookie sheet and bake for 25–35 minutes, or until the crust is golden brown.
Let rest for 15–30 minutes before serving.
Recipe Note
There are so many styles of Japanese curry....this recipe gives you the framework to make this however you want - apple curry, dark curry, white curry, golden....it's endless!