Meet Your New Favourite Japanese Curry Chicken Pot Pie

In partnership with S&B, we’ve given the classic chicken pie a Japanese curry twist, with S&B Golden Curry Mild beneath a crisp puff pastry lid.

Japanese curry meets classic pot pie in this cosy dinner made for sharing. Chicken, onion, carrot and potato simmer together before S&B Golden Curry Mild melts through the pan, turning everything into a rich, savoury filling. A sheet of buttery pastry goes over the top, baking until crisp and bronzed, with spring onion and sesame seeds scattered over to finish.

It has all the comfort of a homemade pie, minus the pastry-making, with ingredients you can pick up in one supermarket run. S&B Golden Curry is available at your local supermarket and selected Asian grocery stores, so there’s very little standing between you and dinner. Crack through the crisp pastry lid, spoon the steaming curry into bowls and pass the edamame, please.

Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 4

Recipe by Chloe Skipp

Ingredients

For the Filling

• 1 packet (92g) S&B Golden Curry Mix (Mild)
• 2 tbsp coconut oil
• 500g boneless, skinless chicken thighs (approximately 4–5 thighs), cut into large bite-sized pieces
• Sea salt flakes and freshly ground black pepper
• 150g brown onion (approximately 1 medium onion), diced
• 100g carrot (approximately 1 carrot), peeled and cut into 1cm cubes
• 150g potato (approximately 1 medium potato), peeled and cut into 1cm cubes
• 400-450ml chicken stock or water

For the Pie

• 2 small sheets or 1 large sheet of butter puff pastry
• 1 egg, lightly beaten
• 2 tsp white sesame seeds
• Sea salt flakes

To Serve

• 2 spring onions, finely sliced
• Edamame
• Furikake

Method

1. Heat half the coconut oil in a 26cm deep cast-iron frying pan over medium-high heat. Working in two batches, season the chicken with salt and pepper and cook for 3–4 minutes, turning occasionally, until lightly golden. The chicken does not need to be cooked through at this stage. Transfer to a clean bowl.
2. Add the remaining coconut oil to the pan and reduce the heat to medium. Add the onion and cook for 2–3 minutes, until softened. Stir in the carrot and potato and cook for a further 5 minutes.
3. Return the chicken to the pan and pour in the chicken stock or water. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 10–12 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through.
4. Turn off the heat, break the S&B Golden Curry Mix into pieces and add to the pan. Stir until completely melted and smooth. Return to the heat and simmer, stirring regularly, until the sauce thickens enough to hold its shape when spooned.
5. Preheat the oven to 200°C fan-forced.
6. Gently roll out the puff pastry, if needed. Using a large dinner plate or the pan itself as a guide, cut the pastry into a circle slightly larger than the top of the pan.
7. Brush the rim of the pan with a little beaten egg, then lay the pastry over the curry filling. Gently press it onto the rim and trim any excess. Crimp the edges with the back of a fork, then cut a small cross in the centre to allow steam to escape.
8. Brush the pastry generously with the remaining beaten egg and scatter with sesame seeds and a small pinch of sea salt.
9. Bake for 25–30 minutes, or until the pastry is puffed, crisp and deeply golden.
10. Scatter with sliced spring onion and serve immediately with edamame seasoned with furikake.

Chef Tip: Store-bought frozen puff pastry keeps this firmly in weeknight territory. Thaw it according to the packet instructions before using.

S&B Golden Curry Mild is a pantry shortcut worth keeping on hand, bringing rich, savoury depth to chicken and vegetables without a long list of spices or sauces. Keep a box in the cupboard and puff pastry in the freezer, and this pie is never far away.