Japanese Curry Chicken Pot Pie

Name: Japanese Curry Chicken Pot Pie
Prep time: 30 min
Total time: 115 min
Yield: 4 - 6 Servings
Ingredients: 2 tablespoons neutral cooking oil; u00bd cups chopped yellow onionu20281u00bc cups chopped carrots; 1u00bc cups chopped unpeeled Yukon Gold potatoes; 4 garlic cloves, minced; 1 teaspoon grated ginger; 2u2154 cups unsalted chicken stock; 1 (3.2-ounce) package mild Japanese curry mix, cubed (such as Golden Curry); 1 tablespoon ketchup; u00bd teaspoon kosher salt; 2 cups rotisserie chicken, shredded; u00bd (17.3-ounce) package frozen puff pastry, thawed according to package directions (1 sheet) (such as Pepperidge Farm); 1 large egg, beaten

By Leslie Blythe Chicken, Japanese, Pie Baking, Sautéing

November 18, 2025

My daughter Grace made this delicious Japanese Curry Chicken Pot Pie. It’s a harmonious marriage of two beloved comfort food icons. The filling takes the soul-warming essence of a traditional pot pie—juicy shredded rotisserie chicken, potatoes, and carrots—and smothers it in a velvety, rich Japanese curry sauce. Using a store-bought Japanese curry mix, which gives a gravy-like thickness, deepened by warm spices and a bright hint of fresh ginger. The entire concoction is then sealed under a buttery, store-bought puff pastry crust, which bakes to a beautiful golden crispness, ready to soak up every drop of that savory, spicy-sweet sauce.

Prep: 30 mins
Cook: 1 hr 25 mins
Yields: 4 - 6 Servings

Ingredients

2 tablespoons neutral cooking oil

½ cups chopped yellow onion 1¼ cups chopped carrots

1¼ cups chopped unpeeled Yukon Gold potatoes

4 garlic cloves, minced

1 teaspoon grated ginger

2⅔ cups unsalted chicken stock

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

1 tablespoon ketchup

½ teaspoon kosher salt

2 cups rotisserie chicken, shredded

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

1 large egg, beaten

Directions

1Preheat 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.

2Add 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 the mixture is thickened, about 2 minutes. Stir in chicken until evenly distributed. Remove from heat and keep warm.

3Roll pastry on a lightly floured surface into a 13-inch square. Lay pastry over skillet; trim leaving a ¾- to 1-inch overhang. Fold pastry under itself so the rolled edge is flush with the top edge of the skillet; use the tines of a fork to crimp the edge into the side of the skillet. (It’s OK if pastry doesn’t perfectly adhere.)

4Brush the top of the pastry with beaten egg. Cut 8 (1½ - to 2-inch) slits in the top of pastry to vent.

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

Recipe from Food & Wine.

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