Japanese Curry Chicken Pot Pie Casserole

Japanese Curry Chicken Pot Pie Casserole

from allrecipes.com
Dinner
75 min
8 servings
480 kcal / serving

This Japanese curry chicken pot pie casserole features shredded rotisserie chicken and fork-tender potatoes and carrots, all coated in a savory, warming golden curry sauce. A crescent roll dough top echoes a light sweetness in the curry sauce and carrots.

Ingredients

  • cooking spray
  • 3 tablespoonsneutral cooking oil
  • 4 cupsscrubbed, chopped gold potatoes
  • 2 cupschopped, peeled carrots
  • 1 cupchopped yellow onion
  • 3 cupschicken broth
  • ½ cuptap water
  • 1package mild japanese curry mix, broken into pieces, such as golden curry
  • 4 cupsshredded rotisserie chicken
  • 1package crescent dough sheet, such as pillsbury
  • sesame seeds (optional)

Directions

  1. 1

    Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C) and coat a 13x9-inch baking dish with cooking spray; set aside.

  2. 2

    Heat oil in a large, deep skillet over medium heat. Add potatoes, carrots, and onion; cook, stirring often, until carrots and potatoes are just starting to soften, 6 to 8 minutes.

  3. 3

    Add broth and water. Bring to a boil over medium-high heat, stirring occasionally, about 5 minutes. Reduce heat to medium-low, and simmer, stirring occasionally and adjusting heat as needed, until vegetables are fork-tender, 8 to 10 minutes. Stir in curry mix until dissolved and mixture is thickened, 1 to 2 minutes.

  4. 4

    Remove from heat. Pour mixture into the prepared baking dish; stir in chicken until evenly combined. Wipe rim of baking dish clean.

  5. 5

    Unroll crescent dough (if necessary, pinch perforations together to seal). Place dough over chicken mixture and stretch gently to the edges of the baking dish. Press outside edges of dough into the edges of the baking dish, and use the tines of a fork to crimp into the sides of the baking dish. Sprinkle top with sesame seeds, if using, and cut 4 small slits into the top of dough.

  6. 6

    Bake in the preheated oven until pastry is golden brown and filling is bubbling, 20 to 25 minutes. Let stand for 10 minutes before serving. Recipe developed by Nicole Hopper