Christopher Kimball’s Milk Street Television: Skillet Chicken Curry Pot Pie

• Christina Zeiders
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  Christina Zeiders is the Communications Specialist at WITF. She helps get the word out about all of WITF's programs, events and community conversations.

Looking for a cozy, warming meal for this cold, wintery weather? Look no further than Christopher Kimball’s Milk Street Television‘s fusion dish, Skillet Chicken Curry Pot Pie!

This oven-to-table dish is a mashup of all-American pot pie and Asian curry puffs. To keep the cooking quick and easy, we use ground chicken, Japanese curry bricks and store-bought frozen puff pastry. Look for curry bricks, sold in boxes and in a variety of spiciness levels, in the international aisle of the supermarket or in Asian grocery stores. House and S&B are two widely available brands; you will need either a 4-ounce package or half of a 7.8- or 8.1-ounce package.

As for the puff pastry, we prefer Dufour brand because it is made with butter and is of a size that needs only minimal rolling. Pepperidge Farm puff pastry works, too, though it lacks buttery richness. You will need only one sheet from the 17.3-ounce box (which contains two sheets), and it will need to be rolled out a bit thinner. We favor a cast-iron skillet for its more sharply angled sides and heat-retention—plus, it looks nice on the table—but any ovensafe 12-inch skillet will work.

Don’t hesitate to thin the curry with a little water, if needed, after stirring in the peas and lemon juice. It should be slightly thinner than desired because the consistency will tighten up a bit during baking. Also, don’t worry if the edges of the pastry aren’t perfectly tucked tightly into the pan, or if the pastry shows some wrinkles and folds. During baking, it will puff and brown, making any imperfections less noticeable.

Cut a sheet of kitchen parchment that will fit onto a baking sheet. Lightly flour the parchment. Unfold the thawed puff pastry onto it, then lightly flour the pastry. Using a rolling pin, roll the pastry into a 12- to 13-inch square. With a paring knife, cut three 2-inch long slits in the center of the pastry; these will serve as vents. Slide the parchment with pastry onto a baking sheet and refrigerate uncovered. Heat the oven to 375°F with a rack in the middle position.

In a 12-inch oven-safe skillet, preferably cast iron, over medium high, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until golden brown, about 5 minutes. Add the chicken and cook, breaking the meat into small bits, until the meat begins to brown, 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the carrots and potatoes. Add 3 cups water, followed by the curry brick. Bring to a simmer and cook, uncovered and stirring to ensure the curry dissolves, until the vegetables are tender and the mixture is thick enough that a wooden spoon drawn through the mixture leaves a slight trail, 15 to 18 minutes.

Off heat, stir in the peas, followed by the lemon juice. If the curry has continued to thicken, stir in just enough water to restore it to its consistency when it was removed from the heat. Taste and season with salt and pepper.

In a small bowl, beat the egg with 1 tablespoon water. Remove the pastry from the refrigerator. Peel the pastry off the parchment and center it on the skillet; using a silicone spatula, carefully tuck the edges down against the sides of the skillet. Brush the surface of the pastry with beaten egg (discard the remainder or reserve for another use), then sprinkle with the sesame seeds. Bake until the crust is golden brown, 30 to 35 minutes. Remove from the oven (the handle will be hot). Let stand for 10 minutes before serving.