Save It A comforting fusion dish combining tender chicken, savory vegetables, and a rich miso-infused gravy beneath a flaky golden crust.
I first tried combining Japanese pantry staples with classic chicken pot pie on a chilly evening, and the miso gravy made the filling unforgettable. The flaky crust paired with warm, savory flavors became an instant favorite in my kitchen.
Ingredients
- Poultry: 500 g (1.1 lbs) boneless, skinless chicken thighs, cut into 2 cm pieces
- Vegetables: 1 medium onion, diced, 2 medium carrots, peeled and diced, 150 g (1 cup) shiitake mushrooms, sliced, 100 g (1 cup) frozen edamame beans, thawed, 1 small Yukon Gold potato, peeled and diced, 2 cloves garlic, minced, 2 tablespoons fresh ginger, grated
- Gravy & Seasonings: 2 tablespoons white miso paste, 2 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 375 ml (1 ½ cups) low-sodium chicken broth, 1 tablespoon toasted sesame oil, ½ teaspoon freshly ground black pepper, salt to taste
- Crust: 1 sheet puff pastry, thawed, 1 egg, beaten (for egg wash), 1 teaspoon black sesame seeds (optional, for garnish)
Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F)
- Sauté Chicken:
- In a large skillet, heat sesame oil over medium-high heat. Add chicken pieces and sauté until lightly browned, about 5 minutes. Transfer to a plate.
- Cook Vegetables:
- In the same skillet, melt butter. Add onion, carrots, mushrooms, and potatoes. Cook for 5 minutes until softened.
- Add Aromatics:
- Stir in garlic and ginger. Cook for 1 minute until fragrant.
- Make Gravy Base:
- Sprinkle flour over vegetables and stir well to coat. Cook for 1 minute.
- Finish Gravy:
- Gradually add chicken broth, stirring until smooth. Add miso paste, soy sauce, and mirin. Whisk until dissolved.
- Simmer Filling:
- Return chicken to skillet. Simmer over medium-low heat for 8 minutes, until sauce thickens and chicken is cooked through.
- Add Edamame & Season:
- Stir in edamame and season with black pepper and salt if needed. Remove from heat.
- Prepare Pie Dish:
- Transfer filling to a deep pie dish or 4 ramekins.
- Top with Pastry:
- Drape puff pastry over the top, trimming excess. Seal edges. Cut small slits for steam to escape. Brush with egg and sprinkle sesame seeds (if using).
- Bake Pie:
- Bake for 25 minutes until pastry is golden and crisp.
- Cool and Serve:
- Allow to cool for 5 minutes before serving.
Save It This pot pie is a favorite during family weekend dinners, where everyone enjoys the layers of flavor and the crisp pastry together. Sharing individual ramekins makes it a cozy and customizable meal for all ages.
Required Tools
Large skillet, pie dish or ramekins, rolling pin (for pastry adjustment), pastry brush, oven
Allergen Information
Contains: wheat (flour, puff pastry), soy (miso, soy sauce, edamame), egg (egg wash), dairy (butter, puff pastry). Check for gluten-free puff pastry and alternative soy sauce if needed.
Nutritional Information (per serving)
Calories: 520 Protein: 32g Carbohydrates: 48g Total Fat: 22g
Save It Enjoy this fusion pot pie for a satisfying meal any night of the week, and don&t forget to pair it with a refreshing salad or light sake for balance!
Common Questions About Recipes
- → What type of chicken works best for this dish?
Boneless, skinless chicken thighs are preferred for their tenderness and flavor, ensuring juicy results.
- → Can I make this dish vegetarian?
Yes, substitute chicken with tofu or jackfruit and use vegetable broth while omitting the egg wash for the crust.
- → How do I achieve a flaky puff pastry crust?
Keep the puff pastry cold before baking and brush with egg wash to get a golden, crisp finish.
- → What ingredients contribute to the umami flavor?
White miso paste, soy sauce, and shiitake mushrooms create the deep umami notes in the gravy.
- → Are there any suggested side dishes?
A crisp green salad or chilled sake pairs excellently with the rich flavors of this dish.