This pie is a mashup of two comfort food classics: Chicken pot pie and traditional Japanese curry. We use a store-bought Japanese curry mix infused with warm spices to give the sauce a silky, gravy-like thickness that coats the juicy pieces of shredded rotisserie chicken, starchy potatoes and sweet carrots. Meanwhile, a hint of ginger brings additional zest to every bite. Finally, a crown of golden store-bought puff pastry offers a lightly crisp topping and edges with an underside that sops up all the pie’s saucy goodness.
Notes from the Food & Wine Test Kitchen
We recommend the Mild Golden Curry Japanese Curry Mix because it’s readily available at most major grocery stores in the International foods aisle.
Make ahead
This pot pie is best enjoyed when freshly baked to keep the pastry crisp. You can make the filling up to three days in advance and store in an airtight container in the refrigerator. If the filling seems too thick, loosen it with a tablespoon or two of water and gently reheat over the stove on medium-low.
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