Chicken Curry Pot Pies
These Chicken Curry Pot Pies feature tender chunks of chicken and vegetables simmered in a Japanese-style curry sauce tucked under a golden puff pastry lid.
Equipment
- 6 French onion soup bowls
- 1 heavy bottom pot
- 1 baking sheet
Ingredients
- 2 tbsp neutral oil
- 8 boneless, skinless chicken thighs cut into cubes
- 3 shallots sliced into half-moons
- 3 carrots peeled and chopped
- 3 celery stalks chopped
- 2 tbsp fresh ginger minced
- 2 tbsp butter
- 2 tbsp + 2 tsp all-purpose flour divided
- 2½ cup chicken stock
- 1 tbsp curry powder heaping
- ½ rutabaga peeled and diced
- 1 gala apple shredded
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup heaping
- 3-4 Thai red chilies thinly sliced, optional
- 225g (8oz) puff pastry sheet defrosted
- 1 large egg
- 1 tbsp water
- 2 cups cooked rice for serving
- 2 scallions thinly sliced
- shichimi togarashi for sprinkling
Instructions
- Heat the oil in a heavy bottom pot over medium heat until shimmering. Add the chicken and a generous sprinkling of salt. Sauté the chicken until browned, don't worry about cooking it all the way through. Take the chicken out of the pot using a slotted spoon and set it aside.2 tbsp neutral oil, 8 boneless, skinless chicken thighs
- Place the shallots, carrots, and celery in the pot. Sprinkle with salt and sauté until just softened. Stir in the ginger and sauté until fragrant, about a minute more. Remove the veggies with a slotted spoon and set them aside.3 shallots, 3 carrots, 3 celery stalks, 2 tbsp fresh ginger
- Add the butter to the pot. Once the butter has melted, whisk in 2 tablespoons of the flour and the curry powder to form a roux. Cook the roux until it turns a deeper shade of brown, about 2-3 minutes.2 tbsp butter, 2 tbsp + 2 tsp all-purpose flour, 1 tbsp curry powder
- Slowly whisk in the chicken stock. Bring the mixture up to a simmer and return the chicken and veggies to the pot. Add the rutabaga, apple, Worcestershire sauce, and ketchup. Stir to combine. Cover and simmer the curry for 25-30 minutes or until the rutabaga is tender. Stir in the red chilies if using.2½ cup chicken stock, ½ rutabaga, 1 gala apple, 1 tbsp Worcestershire sauce, 1 tbsp ketchup, 3-4 Thai red chilies
- Place the remaining flour in a small bowl and add a few ladlesful of the curry liquid. Whisk to combine. Add the thin paste to the simmering curry and stir until thickened slightly. Take the curry off of the heat and let cool to room temperature. This should take about an hour or two. **2 tbsp + 2 tsp all-purpose flour
- When your curry has cooled, preheat the oven to 425°F. Divide the curry across six French onion soup bowls and arrange them on a baking sheet. Set them aside.
- Dust your counter with flour and unroll the puff pastry sheet. Using a sharp knife, trim the edges of the pastry sheet and cut it into 6 equally-sized squares.225g (8oz) puff pastry sheet
- In a small bowl, whisk to combine the egg and water. Brush the egg wash around the lip of each bowl and place a puff pastry square on top. Press the pastry to the lip of the bowl and fold the corners down so they are hugging the bowl. Chill the pies until the oven reaches 425°F.1 large egg, 1 tbsp water
- Once the oven is up, retrieve the pies and brush them with the remaining egg wash. Make a small X on top of each pie using a pairing knife. Transfer the pies to the oven and bake for 25-30 minutes or until golden.
- Take the pies out of the oven and let them cool for 10 minutes prior to serving. Serve alongside rice, finely chopped scallions, and shichimi togarashi.2 cups cooked rice, 2 scallions, shichimi togarashi
Notes
** You can make your curry a few days in advance and chill in the fridge. You don't have to let it come back up to room temperature before proceeding with this recipe. Working with the chilled curry is just fine.