JAPANESE CURRY CHICKEN POT PIE

Japanese Curry Chicken Pot Pie: A Comfort Food Classic Gets an Umami Boost

In this recipe from Food and Wine, the Chicken Pot Pie, one of the lynchpins of comfort food, gets a subtle makeover. The soul-soothing warmth of this classic recipe is paired with a Japanese Curry Mix that enhances its richness, bathing its ingredients with a slightly sweet sauce. You end up with Japanese Curry Chicken Pot Pie, a dish that is both nostalgic and completely new.  And it’s wonderfully easy to make.  Rotisserie Chicken…Check. Store-bought Puff Pastry…Check. packaged Japanese Curry Mix…check.  Together with teeny-tiny potatoes, onions, and carrots, it lacks only green peas which we served on the side.

At the heart of today’s recipe is a Japanese curry mix. And you can buy it right here.

Japanese Curry Mix is an ingredient that deserves a permanent spot in your pantry. Unlike the spice-laden, coconut-rich curries of Thailand or the deep, complex masalas of India, Japanese curry leans on a subtly sweet, gravy-like consistency. We found ours at the local H-Mart, the Asian Grocery store that’s right out our back door. https://www.hmart.com/. But if there’s no H Mart never you, just click on the box at the left and get it on Amazon. Today’s recipe calls for Mild Golden Curry. It comes in Medium Hot, Hot and Extra Hot and I can’t help thinking it would be great to see what the spicier version does for the dish. When using Mild Golder Curry, a little ketchup in the mix gives it a gentle tang, while warm spices like turmeric, coriander, and cumin create that signature golden depth. Add to this a filling of shredded rotisserie chicken, creamy potatoes, and sweet carrots, and you’ve got a sauce so good you might just eatstraight from the pot. (Not that I’m admitting anything.)

The Chicken Pot pie can be traced to the Greeks and Romans

They made meat-filled pastries called “artocreas.” The Romans, in particular, had a penchant for extravagant pies, sometimes stuffing live birds inside—but certainly not chickens. The birds would fly out upon slicing. The recipe evolved into various meat pies, particularly in England, where the concept of a “double-crust pie” took off in the Middle Ages. When European settlers arrived in America, they brought their love of meat pies with them, and the chicken pot pie as we know it began to take shape.. The dish became so beloved that in Pennsylvania Dutch country, a variation called “chicken pot pie” still exists. Minus the crust—it’s more of a thick stew with noodles. The rise of Frozen foods popularized the pie in the mid-20th century. Swanson, the company behind the TV dinner, introduced the frozen chicken pot pie in the 1950s. It quickly became a weeknight staple in American households.

Tips & Tricks:

• Want to make it ahead? Prepare the filling up to three days in advance and stash it in the fridge. Just loosen it with a bit of water when reheating.
• Vegetarian? Skip the chicken and let the curry-coated veggies shine on their own.

Whether you’re a lifelong lover of Japanese curry or just looking to jazz up your pot pie game, this recipe is a must-try. One bite in, and you’ll wonder why chicken pot pie didn’t always come with an umami upgrade. Here is the recipe and after it a complete selection of meat ‘pies’. Click on either the photo or the link to go straight to the post.

Japanese Curry Chicken Pot Pie

March 21, 2025

Servings: 6

Prep: 10 min

Difficulty: Simple as Pie!

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A comfort food classic gets a makeover with the addition of Japanese curry that enhances both its flavor and its richness

By: Monte Mathews

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

• Step 1 Preheat oven to 400°F. Heat oil in a 10-inch cast iron skillet over medium until shimmering. Add onion, carrots, and potatoes
• Step 2 cook, stirring frequently, over medium until carrots and potatoes are just starting to soften, 4 to 5 minutes. Stir in garlic and ginger
• Step 3 cook stirring constantly until fragrant, about 1 minute.
• Step 4 Add stock and bring to a boil over medium-high, stirring occasionally
• Step 5 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.
• Step 6 Roll pastry on a lightly floured surface into a 13-inch square. Lay pastry over skillet
• Step 7 trim leaving a 3/4- to 1-inch overhang. Fold the pastry under itself so the rolled edge is flush with the top edge of the skillet
• Step 8 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.)
• Step 9 Brush the top of the pastry with beaten egg. Cut 8 (1 1/2- to 2-inch) slits in top of the pastry to vent.
• Step 10 Bake until pastry is golden brown and filling is bubbly, about 30 minutes. Let stand 15 minutes before serving.

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