Japanese Curry Chicken Pie Casserole
Ingreadient
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cooking spray
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3 tablespoons neutral cooking oil
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4 cups (1/2-inch dice) scrubbed, chopped gold potatoes
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2 cups (1/2-inch dice) chopped, peeled carrots
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1 cup chopped yellow onion
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3 cups chicken broth
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1/2 cup tap water
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1 (3.2 ounce) package mild Japanese curry mix, broken into pieces, such as Golden Curry®
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4 cups shredded rotisserie chicken
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1 (8 ounce) package crescent dough sheet, such as Pillsbury®
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sesame seeds (optional)
Direction
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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.
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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.
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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.
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Remove from heat. Pour mixture into the prepared baking dish; stir in chicken until evenly combined. Wipe rim of baking dish clean.
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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.
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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.
