A comforting fusion dish combining the rich, savory flavors of Japanese curry with the classic, flaky crust of an American pot pie. This innovative casserole offers a unique twist on two beloved comfort foods, perfect for a cozy meal.
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A comforting fusion dish combining the rich, savory flavors of Japanese curry with the classic, flaky crust of an American pot pie. This innovative casserole offers a unique twist on two beloved comfort foods, perfect for a cozy meal.
Ingredients
- 1 lb boneless skinless chicken thighs cut into 1-inch pieces
- 1 medium onion chopped
- 2 carrots diced
- 2 potatoes peeled and diced
- 1 box (3.5 oz) Japanese curry roux blocks e.g. S&B Golden Curry
- 1 sheet puff pastry thawed
- 1 egg beaten
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned, about 5-7 minutes. Remove chicken and set aside.
- Add onion, carrots, and potatoes to the pot. Cook until softened, about 8-10 minutes.
- Return chicken to the pot. Add chicken broth and water, bring to a simmer, then cover and cook for 15 minutes, or until vegetables are tender.
- Break curry roux blocks into pieces and add to the pot. Stir until completely dissolved and the sauce has thickened. Stir in frozen peas.
- Pour the curry mixture into a 9x13 inch baking dish. Preheat oven to 400°F (200°C).
- Unroll the puff pastry and place it over the curry mixture, crimping the edges to seal. Cut a few slits in the top of the pastry for steam to escape. Brush the top with beaten egg.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed. Let stand for 5 minutes before serving.
Notes
For a spicier kick, add a pinch of cayenne pepper to the curry mixture. You can use leftover roast chicken to reduce prep time. Serve with a side of steamed rice or a simple green salad for a complete meal. This casserole can be assembled ahead of time and baked later.
