Japanese Chicken Curry Pot Pie Recipe
A cosy Japanese-inspired chicken curry pie filled with tender chicken, potatoes and carrots in a thick, savoury Japanese curry gravy, topped with buttery shortcrust pastry and baked until beautifully golden.
Ingredients
- 280 g Boneless Chicken Thighs cut into bite-sized pieces
- 1 tsp Salt
- 1 tsp Black Pepper
- ¼ tsp White Pepper
- 1 tbsp Cooking Oil
- 1 medium Onion diced
- 2-3 cloves Garlic
- 1 heaped tsp Curry Powder
- 1 medium (about 120g) Carrot diced
- 1 medium (about 180g) Potato diced
- 5 g Chicken Bouillon
- 1½ cup Water
- 40 g Japanese Curry Roux Block (2 blocks)
- 1 tsp Worcestershire Sauce
- 320 g Shortcrust Pastry
- 1 Egg (beaten as egg wash)
Instructions
- Season chicken with salt, black pepper, and white pepper.280 g Boneless Chicken Thighs, 1 tsp Salt, 1 tsp Black Pepper, ¼ tsp White Pepper
- Heat oil in a large pan. Add seasoned chicken to the pan and cook until browned on the outside. The chicken doesn't have to be fully cooked at this stage.1 tbsp Cooking Oil
- Remove the chicken from the pan and set aside.
- In the same pan, add onion and saute for 5 minutes until softened.1 medium Onion
- Add garlic and cook for another 30 seconds till fragrant.2-3 cloves Garlic
- Stir in curry powder, saute for another 2 minutes.1 heaped tsp Curry Powder
- Add the carrot and potatoes. Stir to combine, then add in the browned chicken.1 medium (about 120g) Carrot, 1 medium (about 180g) Potato
- Add the chicken bouillon, water, and the Japanese curry roux blocks.5 g Chicken Bouillon, 1½ cup Water, 40 g Japanese Curry Roux Block (2 blocks)
- Bring to a simmer, cover, and cook for approximately 15-20 minutes till the vegetables are tender.
- Stir in Worcestershire sauce. Return to a low heat and simmer uncovered for another 5-8 minutes, stirring regularly, until you have a thick and glossy curry gravy.1 tsp Worcestershire Sauce
- Transfer the curry into your pie dish and leave it to cool for around 15-20 minutes.
- Lay the ready-rolled shortcrust pastry over the pie dish. Trim away excess pastry, leaving enough around the edge to seal it. Press or crimp around the rim and cut a few small slits in the centre to allow steam to escape.320 g Shortcrust Pastry
- Brush the pastry generously with beaten egg.1 Egg (beaten as egg wash)
- Bake in the preheated oven for approximately 15-20 minutes, or until the pastry is crisp and beautifully golden brown.
- Allow the Japanese curry pot pie to rest for around 5 minutes before serving.
Notes
- Cut the vegetables small. Smaller pieces cook faster and make the finished pie much easier to spoon and eat. Try to keep your carrots and potatoes roughly the same size for even cooking.
- Let the filling cool before topping with pastry. You don’t need the curry to become completely cold, but avoid laying shortcrust pastry directly over steaming-hot filling.
- Don’t forget the steam vents. A few small slashes in the pastry allow steam from the hot curry filling to escape while the pie bakes.
- Bake until properly golden. Don’t pull the pie out as soon as the pastry looks cooked. That deep golden finish gives shortcrust pastry its best crisp, buttery texture.