There’s a Japanese curry spot on my regular walk route with Reggie, and I swear the smell hits me every single time, so I basically have a daily craving. But now that I’m not mobile and not walking Reggie, I’ve been missing it even more.
My usual order is chicken katsu curry: a crispy cutlet against the glossy saucy curry, with crunchy cabbage on the side. But breading and frying chicken on a weeknight? Not happening.
When I think cozy, I think pot pie. So for an ultra cozy ultra feast, I mashed them together. The katsu crunch now comes from a puff pastry lid brushed with Kewpie mayo and showered with panko. You still get that shattery, golden contrast with every scoop, just without the frying. And a quick pickled cabbage piled on top brings back the bright, tangy crunch that makes katsu curry so good.
The other hero here is Japanese curry roux, the most underrated box in the grocery store. One little cube brings the spices, the thickener, and the seasoning, so you don’t measure a single spice or make a roux. It all comes together in one skillet with about 25 minutes of hands-on time, and the oven handles the rest.
japanese katsu curry pot pie
Serves: 4
Time: 1 hour
Hands-on time: 20 minutes
Dishes: 1 pan
Style: one-pan dinner
you’re ready if you have
carrots, celery, pink lady apple, Yukon Gold potato, rotisserie chicken, chicken stock, Japanese curry roux, ketchup, frozen puff pastry, Kewpie mayo, panko, neutral oil, cabbage or coleslaw mix (optional), rice vinegar (optional), sugar (optional), kosher salt (optional)
tools.
rolling pin
tips.
Where do I find Japanese curry roux? It’s in the international aisle of most big grocery stores, sold in boxes of blocks.
Is it spicy? Only as spicy as the box you buy. Roux comes in mild, medium, and hot. I use medium.
Can I use raw chicken? Yes. Cut 1½ pounds boneless, skinless thighs into 1½-inch pieces and brown them in the oil before adding the vegetables.
Can I make it ahead? Make the filling up to 2 days ahead and refrigerate it. When you’re ready, top it with the pastry and bake, adding 5 to 10 minutes since the filling starts cold.
Why ketchup? It’s a common addition to Japanese curry. It adds a little sweetness and tang that rounds out the roux.
Things I definitely would NOT do:
Add the roux over the heat: take the pan off the burner first, or the cubes clump.
Skimp on simmering: the filling should be thicker than curry you’d spoon over rice. Too loose, and the pastry goes soggy underneath.
Skip the slits: they let steam escape so the pastry puffs instead of steaming.
Walk away from the oven: panko browns fast. If it’s golden before the pastry is puffed, tent it loosely with foil.
Cut in right away: a 10-minute rest lets the filling set so it doesn’t flood the plate.
simplify.
Skip the chopping: use 3 cups frozen mixed vegetables (carrots, peas, and corn) in place of the onion, carrots, and celery, and add them with the potato.
Use coleslaw mix: for the pickled cabbage, bagged coleslaw mix saves you the shredding.
Skip the cabbage: it’s a great finish, but the pot pie stands on its own.
add-ins.
Peas or corn: stir in 1 cup frozen with the chicken for a pop of sweetness and color.
housekeeping.
Make it GF: ❌ Japanese curry roux contains wheat, and so do puff pastry and panko, so this one can’t easily be made gluten-free.
Make it DF: ✅ If you can find DF puff pastry then you’re all set!
Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. I like to tear off the pastry and set it on top of the filling, rather than mixing it in, so it’s easy to recrisp later.
Reheating:
Easiest way: Microwave the filling. The pastry will soften, though.
Best way: Reheat on a baking sheet at 350°F until hot, 15 to 20 minutes, so the pastry crisps back up. Or microwave the filling and recrisp the pastry in the air fryer.
ingredients.
For the pot pie
2 carrots
2 stalks celery
1 large Yukon Gold potato
1 pink lady apple
1 tablespoon neutral oil
kosher salt
2 cups chicken stock
2 cups shredded rotisserie chicken
4 cubes Japanese curry roux (about half a box, medium heat)
1 tablespoon ketchup
all purpose flour, for rolling
1 sheet frozen puff pastry, thawed
2-3 tablespoons kewpie mayo
1/2 cup panko
Pickled Cabbage (optional)
1/2 small head cabbage
1/4 cup rice vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
steps.
Prep:
Preheat the oven to 400°F and place oven rack slightly below the middle.
Chop celery stalks, carrots and potato into ½-inch pieces.
Grate your apple and set aside separately.
Cook the vegetables: In a 12-inch oven-safe skillet, heat 1 tablespoon oil over medium-high heat until shimmering. Add the carrots and celery and a pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the potato and cook, stirring occasionally, until it just begins to soften, about 5 minutes more.
Simmer: Add 2 cups chicken stock + 1 cup water and bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until the potato is tender, 10 minutes.
Make the curry: Remove the skillet from the heat and stir in 4 cubes curry roux until dissolved. Stir in the grated apple, 1 tablespoon ketchup and the chicken. Return to low heat and simmer, stirring, until thick, 3 to 5 minutes.
Top and bake: On a lightly floured surface, roll out pastry slightly larger than the skillet. Brush with 2 to 3 tablespoons mayo (a thin layer), and sprinkle with ½ cup panko, pressing gently so it sticks. Drape the pastry over the skillet so it overhangs slightly, letting it bunch in the middle so it has room to shrink. Cut a few slits in the top. Bake for 25 to 30 minutes, or until the pastry is puffed and the panko is deep golden.
Pickle the cabbage (optional): While the pot pie bakes, in a medium bowl, shred cabbage with a vegetable peeler to get about 2 cups. Add to a bowl and toss with ¼ cup rice vinegar, 1 teaspoon sugar, and ½ teaspoon salt. Set aside.
Serve: Let the pot pie rest for 10 minutes. Drain the cabbage and pile it on top of each serving.
substitutions.
⚠️ Important note: if a substitute isn’t listed below, I don’t recommend omitting or replacing that ingredient, as it will significantly change the final dish.
rotisserie chicken → 1½ lb boneless, skinless chicken thighs, browned first (see tips)
Kewpie mayo → regular mayo, or 1 beaten egg
panko → sesame seeds or skip (keep the mayo still)
rice vinegar → apple cider vinegar
If you make this, hit reply and tell me how it went. I read every single one. And if you know someone who’s been craving katsu curry as hard as I have, forward this to them. 💛
P.S. More one-pan dinners all month!
