Japanese Curry Pot Pie

Japanese Curry Pot Pie

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As part of our Community Table series, PCC members the Cambridge Macdonald Family have shared their favorite seasonal go-to. Inspired by their tradition of inventing their own traditions, this pie combines their love of comforting pot pie and Japanese curry. The addition of kombu and dried shiitake mushrooms is inspired by a DIY Japanese Curry brick kit from chef Sonoko Kasai.

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  • Frozen Pie Crust (two pack)
  • 1 piece kombu (1” x 1”)
  • 1 dried shiitake mushroom
  • 2 to 3 tablespoons curry powder
  • 1 large Yukon Gold potato, cut into 1-inch dice (about 1 cup)
  • 2 tablespoons neutral oil
  • 1 onion, cut into medium dice
  • 1 cup medium diced mushrooms
  • 2 carrots, cut into medium dice
  • Salt and pepper, to taste
  • 2 cups chicken broth
  • 2 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons butter or dairy free butter
  • 1/3 cup all-purpose flour
  • 1/2 cup sour cream or dairy-free sour cream


Preheat oven to 400° F. Thaw frozen pie crust for 15 minutes on the counter.

In a spice grinder, blitz kombu and dried shiitake until fine and mix with curry powder. Set spice mixture aside.

Parboil potatoes in salted water until tender, 5 to 10 minutes.

To a deep sauté pan over medium heat, add oil. Once hot, sauté onion until translucent. Add diced mushrooms and carrots, cook until browned, about 7 minutes. Season with salt and pepper. Set aside in a bowl.

In a separate pan, bring chicken broth to a boil and add in cubed chicken breast. Cook for about 15 minutes or until chicken is cooked through. Turn off heat.

In the sauté pan used to cook the vegetables, melt butter and whisk in flour until the mixture starts to brown. Ladle hot broth into the mixture, creating a roux, and whisk until combined, reducing the heat as it thickens.

Whisk in sour cream until combined. Stir in reserved spice mixture. Season with salt and pepper to taste. Add sautéed vegetables and chicken to the sauce, mixing until combined and seasoning to taste.

Using a slotted spoon, place vegetables and chicken into bottom pie crust. Ladle over remaining sauce from the pan. Place second pie crust on top and press around the edges to seal. Use a sharp knife to cut slits in the top for ventilation.

Place in oven and bake until the crust is golden brown, and the mixture is bubbling, 30 to 35 minutes. Remove from oven and let cool for 10 minutes before serving.

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