Katsu Curry Pot Pie

Katsu curry pot pie is a comforting fusion recipe that combines classic chicken pot pie with katsu curry. It’s a hearty and warming meal that’s packed with flavour and brings a sense of nostalgia in every bite.

Info and tips for katsu curry pot pie

This recipe is super simple but brings so much flavour. The biggest flavour component comes from the japanese curry blocks. These usually can be found in the international isle of your grocery store. If you struggle to find them you can also order them online (I’ll pop a link below). I like to use the “S&B Golden Curry” brand or the “Kokumaro” brand both in medium hot because I love the spice. Make sure you taste the curry after adding the cubes before adding any extra salt because they already have a decent bit of sodium in them.

You’ll also notice instead of laying the puff pastry flat in one sheet I used a bunch of little puff pastry squares. I did this for some fun texture and visual appeal. If you also want to do this, simply cut the sheet of puff pastry into squares with a knife. If you’d rather keep it classic, just cut the puff pastry according to the size of your pan and place it on top (and bottom if you want). To get the golden crispy look, always brush with egg wash and broil the last couple minutes of baking. If you want to be even more extra you can brush the pie with some butter after baking and top with some parsley and flakey salt!

Equipment

I used this 8 Inch Cast Iron pan to bake the pot pie in.

This is the Japanese Curry Blocks I use.

Ingredients for katsu curry pot pie

• drizzle of oil
• 4 chicken thighs, cut into small pieces 
• 1 onion, moon slices
• 1 tbsp minced garlic & ginger
• 1 carrot, diced
• 1 potato, small cubes
• 3 cups water
• 1 portion of curry cubes (½ a package)
• 1 sheet puff pastry, cut into squares
• 1 egg
• parsley or rosemary for garnish

Instructions

1. Complete your prep: slice the onion, dice the carrot, cube the potato, mince the garlic and ginger. Cut the chicken thighs into bite sized pieces.  
2. Begin by frying the chicken in an oiled pan over medium heat for 6-8 minutes until you get a nice sear and some colour.
3. Then in the same pan add the onions. Cook them down at least a couple minutes before adding the garlic, ginger, and carrots. Mix well.
4. Next add the potatoes and water. Bring to a simmer and cook until the potatoes are fork tender (about 20 minutes).
5. Turn the heat to low and stir in the curry cubes. Taste test and season with salt & pepper. 
6. Add the curry to a cast iron pan or baking dish. Place the puff pastry on top and brush with egg wash. Bake at 400F for 25 minutes. Optionally broil the last couple for a golden top. Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Easy Thai Red Curry
• Korean BBQ Meatballs
• Hot Honey Garlic Chicken Cutlets

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Katsu Curry Pot Pie

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Comforting – Japanese American Fusion

By Kenna's Cooks – Serves: 2

Prep Time: 15 minutes – Cooking Time: 55 minutes – Total Time: 1 hour 10 minutes

Katsu curry pot pie is a comforting fusion recipe that combines classic chicken pot pie with katsu curry. It's a hearty and warming meal that's packed with flavour and brings a sense of nostalgia in every bite.

Ingredients

• drizzle of oil
• 4 chicken thighs, cut into small pieces 
• 1 onion, moon slices
• 1 tbsp minced garlic & ginger
• 1 carrot, diced
• 1 potato, small cubes
• 3 cups water
• 1 portion of curry cubes (½ a package)
• 1 sheet puff pastry, cut into squares
• 1 egg
• parsley or rosemary for garnish

Instructions

1

Complete your prep: slice the onion, dice the carrot, cube the potato, mince the garlic and ginger. Cut the chicken thighs into bite sized pieces.  

2

Begin by frying the chicken in an oiled pan over medium heat for 6-8 minutes until you get a nice sear and some colour.

3

Then in the same pan add the onions. Cook them down at least a couple minutes before adding the garlic, ginger, and carrots. Mix well.

4

Next add the potatoes and water. Bring to a simmer and cook until the potatoes are fork tender (about 20 minutes).

5

Turn the heat to low and stir in the curry cubes. Taste test and season with salt & pepper. 

6

Add the curry to a cast iron pan or baking dish. Place the puff pastry on top and brush with egg wash. Bake at 400F for 25 minutes. Optionally broil the last couple for a golden top. Enjoy!