While eating Japanese Curry over the weekend, I thought the thick curry consistency and tender veggies in Japanese Curry would make a fantastic filling for a pot pie. The next day, I rushed to the local grocery store and picked up a deep dish frozen pie crust and extra sheets of pie crust to make Japanese Curry Pot Pie with the leftover veggie curry.
This Japanese Curry Pot Pie turned out amazing! The girls and I all agreed that it works well and loved it! The ingredients are super customizable and it was also super easy to make too. We will definitely be making more of this heading into the colder season!
Ingredients:
1 9-inch deep dish frozen pie crust
1 sheet frozen Pie crust, trimmed
12 ounces small gold potatoes, quartered into small chunks
12 ounces carrots, peeled and cut into small chunks
6 ounces corn kernels
½ yellow onion, peeled and cut into small chunks
1/2 teaspoon salt
1/4 teaspoon crushed black pepper
3 cups of water
1 3.2 ounce pack S&B Golden Curry Sauce Mix
2 garlic cloves, finely minced
1 tablespoon vegetable oil
Steps:
Make Japanese Curry – Stir fry onions over medium heat until translucent. Add garlic and stir for 30 seconds. Add potatoes and carrots and mix well.. Pour in the water and bring the pot to a boil. Simmer with the pot covered for 15 minutes or until potatoes are tender. Break up the curry blocks into even pieces and add it to the pot. Gently mix it in until it is fully dissolved and well incorporated and curry thickens to a beef stew-like consistency.
Prepare the Pot Pie – Add a few cups of Japanese curry into a 9-inch deep dish frozen pie crust. Unroll 1 sheet of frozen pie crust and put on top of the pie. Trim and Crimp the perimeter of the pie crust with a fork. Make a t-shape in the middle of the pie. Brush pie crust with egg wash.
Bake Pot Pie – Bake pot pie in a 400 degree toaster oven for 15-20 minutes until pie crust is golden brown. Rest for at least 10 minutes before serving.
Tips:
- Japanese Curry should be a little thicker than normal.
- For a meatier option, you can make Japanese Chicken Curry and use as the filling.
- Brush the pie crust with an egg wash for a prettier presentation.
No Limit Cooking 
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