Name: Chicken Curry Pot Pie
Yield: 8 servings
Ingredients: 4 tablespoons unsalted butter; 1 large onion, chopped; 1 green apple, peeled, chopped; 1 delicata squash, scrubbed, or 1 small butternut squash, peeled, cut into ¾-inch pieces; 3 medium carrots, peeled, cut into 1-inch pieces; 1 medium russet potato, peeled, cut into ½-inch pieces; 1 small daikon, peeled, cut into ¾-inch pieces; 6 garlic cloves, thinly sliced; 1 1-inch piece ginger, finely chopped; 2 tablespoons curry powder (preferably S&B); 2 tablespoons all-purpose flour, plus more for dusting; 2 cups low-sodium chicken broth; ¼ cup soy sauce; 3 tablespoons cornstarch; Kosher salt; 1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch pieces; 1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package) or pie dough; 1 large egg, beaten to blend

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Marcus Nilsson

S&B is our favorite brand of curry powder for giving classic pot pie a flavor update. It’s stocked at most grocery stores.

Recipe notes