Save It A comforting fusion dish combining tender chicken, savory vegetables, and a rich miso-infused gravy beneath a flaky golden crust.
I first experienced chicken pot pie at family gatherings, but adding miso transformed it into something unexpected and delightful. This Japanese-inspired approach has become a go-to comfort dish in our home, especially on chilly evenings.
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 5–6 minutes until softened.
- Add Garlic & Ginger:
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add Flour:
- Sprinkle flour over the vegetables and stir well to coat. Cook for 1 minute.
- Make Gravy:
- Gradually add chicken broth, stirring continuously until smooth. Add miso paste, soy sauce, and mirin; whisk until dissolved.
- Simmer & Thicken:
- Return chicken to the skillet. Simmer over medium-low heat for 8–10 minutes, until the sauce thickens and chicken is cooked through.
- Finish Filling:
- Stir in the edamame and season with black pepper and salt if needed. Remove from heat.
- Assemble Pie:
- Transfer filling to a deep pie dish or 4 individual ramekins.
- Add Pastry:
- Drape puff pastry over the top, trimming excess. Press pastry edges to seal. Cut a few small slits for steam to escape. Brush with beaten egg and sprinkle with black sesame seeds if desired.
- Bake:
- Bake for 25–30 minutes, or until pastry is golden and crisp.
- Serve:
- Allow to cool for 5 minutes before serving.
Save It This pot pie became a favorite at Sunday dinners, sparking curiosity and smiles as everyone enjoyed the rich aroma and golden crust together.
Required Tools
Essential tools include a large skillet, pie dish or ramekins for baking, a rolling pin if adjusting pastry, and a pastry brush for the egg wash.
Allergen Information
Contains wheat (flour, puff pastry), soy (miso, soy sauce, edamame), egg (egg wash), and dairy (butter, puff pastry). Always check product labels if allergies are a concern.
Nutritional Information (per serving)
Calories: 520, Total Fat: 22 g, Carbohydrates: 48 g, Protein: 32 g
Save It Serve hot from the oven for maximum comfort. Pair with a crisp salad or chilled sake for a complete meal.
Recipe FAQs
- → Can I substitute the chicken with a plant-based option?
Yes, tofu or jackfruit can replace chicken. Use vegetable broth and skip the egg wash for a vegetarian-friendly version.
- → What gives the gravy its distinctive umami flavor?
The combination of white miso paste, soy sauce, and mirin creates a rich umami depth in the gravy.
- → How do I ensure the pastry stays crisp and flaky?
Use chilled puff pastry and brush with beaten egg before baking. Bake until golden and avoid opening the oven during cooking.
- → Can I prepare the filling ahead of time?
Yes, the filling can be made a day in advance and refrigerated. Add edamame before assembling and baking for best texture.
- → What sides pair well with this dish?
A crisp green salad or chilled sake complement the savory flavors and balance richness.