Chicken Curry Pot Pie

Name: Chicken Curry Pot Pie
Yield: 8 servings
Ingredients: 4 tablespoons unsalted butter; 1 large onion, chopped; 1 green apple, peeled, chopped; 1 delicata squash, scrubbed, or 1 small butternut squash, peeled, cut into ¾-inch pieces; 3 medium carrots, peeled, cut into 1-inch pieces; 1 medium russet potato, peeled, cut into ½-inch pieces; 1 small daikon, peeled, cut into ¾-inch pieces; 6 garlic cloves, thinly sliced; 1 1-inch piece ginger, finely chopped; 2 tablespoons curry powder (preferably S&B); 2 tablespoons all-purpose flour, plus more for dusting; 2 cups low-sodium chicken broth; ¼ cup soy sauce; 3 tablespoons cornstarch; Kosher salt; 1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch pieces; 1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package) or pie dough; 1 large egg, beaten to blend

By Chris Morocco

February 9, 2017

Image may contain Cutlery Spoon Pastry Food Dessert Pie Cake and Bread

Marcus Nilsson

S&B is our favorite brand of curry powder for giving classic pot pie a flavor update. It’s stocked at most grocery stores.

Recipe information

Yield
8 servings

Ingredients

4 tablespoons unsalted butter

1 large onion, chopped

1 green apple, peeled, chopped

1 delicata squash, scrubbed, or 1 small butternut squash, peeled, cut into ¾-inch pieces

3 medium carrots, peeled, cut into 1-inch pieces

1 medium russet potato, peeled, cut into ½-inch pieces

1 small daikon, peeled, cut into ¾-inch pieces

6 garlic cloves, thinly sliced

1 1-inch piece ginger, finely chopped

2 tablespoons curry powder (preferably S&B)

2 tablespoons all-purpose flour, plus more for dusting

2 cups low-sodium chicken broth

¼ cup soy sauce

3 tablespoons cornstarch

Kosher salt

1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch pieces

1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package) or pie dough

1 large egg, beaten to blend

Preparation

Step 1
Preheat oven to 425°. Heat butter in a large shallow braising pot or large skillet (around 12" in diameter) over medium. Cook onion and apple, stirring often, until very soft, 8–10 minutes. Add squash, carrots, potato, daikon, and garlic and cook, stirring occasionally, until vegetables are partly tender, 12–15 minutes. Add ginger and sprinkle with curry powder and 2 Tbsp. flour; cook, stirring to coat, just until curry powder darkens, about 1 minute. Whisk broth, soy sauce, and cornstarch in a small bowl until smooth. Add broth mixture to pot and bring to a simmer, stirring often. Cook, still stirring frequently, until mixture is very thick. Taste and season with salt, if needed. Add chicken and stir to evenly distribute. The mixture will look so thick at this point that it will seem wrong. Trust us, the vegetables and chicken will release liquid as they cook under the pastry, creating a rich and just-thick-enough sauce as they do so.
Step 2
Roll out puff pastry on a lightly floured surface until large enough to cover pot with an overhang of about 1" on all sides. Drape pastry over pot and press firmly around edges to adhere. Lightly brush with egg and cut 2–3 small slits in the center so that steam can escape.
Step 3
Bake pot pie until crust is golden brown, about 18–22 minutes, then reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 40–45 minutes longer. Let sit 10 minutes before serving.

TagsSavory Pie and Tart Chicken Poultry Daikon Root Vegetable Vegetable Apple Fruit Delicata Squash Squash Butternut Squash Puff Pastry Main Dinner Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes