Kabocha Curry Pot Pie
Kabocha Curry Pot Pie - A cozy Japanese-inspired twist on classic chicken pot pie
When winter hits, there’s one thing I always want to order at an American diner: chicken pot pie. Creamy, comforting, and served piping hot—it’s my ultimate cold-weather comfort food.
But on this day, instead of going out, I decided to recreate that cozy feeling at home, with a Japanese twist. I swapped chicken for sweet kabocha squash, added curry powder for warmth and depth, and turned it into this Kabocha Curry Pot Pie.
The result? Creamy, gently spiced curry filling with tender kabocha, topped with flaky pie crust—comfort food that feels nostalgic and new at the same time. Perfect for a cozy dinner or when you’re craving diner food but want something homemade and a little different.
Why You’ll Love This Kabocha Curry Pot Pie
Cozy and comforting like classic chicken pot pie
Naturally sweet kabocha pairs perfectly with curry
Simple ingredients, big flavor
Great for winter dinners or special weekend meals
RECIPE
Servings: 4-5
Time: 40 min
Ingredients:
1/2 small kabocha squash
2 slices bacon
1/2 small onion
2 tbsp butter
1 tbsp flour
1 cup milk
1 tbsp vegetable powder or 1 vegetable bouillon cube
1 tbsp curry powder
Salt, to taste
Topping
Pie sheet (store-bought pie dough)
Egg wash (1 egg beaten with a splash of water)
Instructions:
Prep the Ingredients
Cut the kabocha into bite-size cubes (you can leave the skin on—it becomes tender when cooked).
Slice the bacon into small pieces.
Thinly slice the onion.
Sauté the Base
Heat a pan over medium heat and melt the butter.
Add the bacon and onion, and sauté until the onion becomes soft and fragrant.
Add the kabocha and stir to coat everything in the butter.
Add Flour and Curry
Sprinkle in the flour and curry powder.
Stir well so the flour coats the vegetables evenly.
This step helps thicken the filling later and deepens the curry flavor.
Make It Creamy
Slowly pour in the milk while stirring to avoid lumps.
Add the vegetable powder (or bouillon cube) and a pinch of salt.
Reduce the heat to low and simmer until the sauce thickens and the kabocha becomes tender.
Turn off the heat and let the filling cool slightly.
Assemble the Pot Pie
Transfer the cooled curry filling into an oven-safe dish.
Cut the pie sheet to fit the top and gently place it over the filling, sealing the edges if needed.
Egg Wash & Bake
Brush the pie crust with egg wash for a golden finish. Bake at 400°F (200°C) for 8–10 minutes, or until the crust is puffed and beautifully golden.
My Kitchen Tool:
Tips & Variations
Add chicken or mushrooms if you want extra protein and textures
Make sure the kabocha mixture is cooled down before putting the pie crusts to avoid the crusts gets melt
Use puff pastry for an even flakier top
Mild curry powder works best, but adjust to your spice preference
