Yahoo Lifestyle The Japanese Way To Make Pot Pie 10x Better
The flavor of classic pot pies channels pure comfort food vibes and I can eat them any day, any season. That said, over the years they've left me wondering: could pot pies be better? The answer is yes, especially when you give it a Japanese twist.
When I tried Japanese curry as a child, I instantly became smitten with its flavor. It's not too spicy, like Thai or Indian curry, and there's a subtle sweetness layered between the richly umami and savory notes that all in all kept me going back for more. It's great over rice but Japanese curry also makes for a beautiful filling in pot pie.
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What is Japanese Curry?
Japanese curry is a rich, mildly spiced, and slightly sweet curry dish made with a thick roux-based sauce, typically served with rice and often paired with meat, potatoes, carrots, and onions. At your local Asian grocery store, you can find Japanese curry sold in concentrated blocks of curry roux or as instant sauce packets.
Related: How To Make Japanese Curry in the Rice Cooker
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Why I Love to Add Japanese Curry to Pot Pie
With classic pot pie, you have that oddly gelatinous filling with mushy veggies, a floury gravy and protein that might or might not be chicken. Adding Japanese curry to pot pie creates a rich, deeply flavorful filling with a perfect balance of savory, sweet, and umami notes. Its thick, velvety texture enhances the dish, making each bite comforting and satisfying.
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How to Make Pot Pie with Japanese Curry
To make a pot pie with Japanese curry, you need to start off with a par-baked pastry pie shell or frozen crust and a thawed puff pastry sheet. For the filling, mix diced cooked chicken, peas or edamame, and ready-made curry sauce (I used the S&B brand.) The great thing about these sauce packets is that they already include carrots and potatoes, saving time on prep. Add a touch of MSG for extra umami, then pour the filling into the crust. Cover the pie with puff pastry, seal the edges with a fork and brush with egg wash for a golden finish. Bake the pot pie at 400° until crispy and golden brown, about 30 minutes. Give the pot pie time to slightly cool before serving so the sauce has time to thicken slightly.
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So the next time you’re craving a cozy pot pie, skip the frozen aisle version from the grocery store and make an upgraded homemade pot pie, Japanese style. Once you try this, you’ll be convinced that Japanese curry belongs permanently in your pantry.
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