All Disney Dreamlight Valley recipes and how to cook them

Japanese Curry Chicken Pot Pie

This pie is a mashup of two comfort food classics: Chicken pot pie and traditional Japanese curry. We use a store-bought Japanese curry mix infused with warm spices to give the sauce a silky, gravy-like thickness that coats the juicy pieces of shredded rotisserie chicken, starchy potatoes and sweet carrots. Meanwhile, a hint of ginger brings additional zest to every bite. Finally, a crown of golden store-bought puff pastry offers a lightly crisp topping and edges with an underside that sops up all the pie's saucy goodness. 

Frequently Asked Questions There are several types of curry throughout Asia. Japanese curry often boasts a slightly thicker consistency and a touch more sweetness than some Indian curries. Ingredients like sugar, honey, ketchup, or chopped apples are often added to the base to add sweeter notes. For this recipe, ketchup adds a hint of sweetness that rounds out the savory notes from the curry mix. 

While many iterations of Japanese curry feature beef, any protein can be used with the delicious sauce. In this pot pie variation, we used rotisserie chicken for convenience. You could also skip the protein to make a vegetarian version of this pie. 

Notes from the Food & Wine Test Kitchen We recommend the Mild Golden Curry Japanese Curry Mix because it's readily available at most major grocery stores in the International foods aisle. Make ahead This pot pie is best enjoyed when freshly baked to keep the pastry crisp. You can make the filling up to three days in advance and store in an airtight container in the refrigerator. If the filling seems too thick, loosen it with a tablespoon or two of water and gently reheat over the stove on medium-low.

Easy Japanese Fusion Curry Potato Croquettes

Croquettes have almost universal appeal, because who doesn't like starchy fried things? The Japanese version of croquettes, called korokke, is very adaptable, which means its great for using up small bits of meat, seafood and vegetables in the fridge. If you like, make vegetarian croquettes by omitting the beef and adding more vegetables (blanched peas and/or corn kernels are good). If you're feeding children (or others with sensitive palates) then decrease the amount of curry powder.

The fried croquettes taste good hot, warm and at room temperature. They can be reheated in the oven.

Panko are Japanese bread crumbs. Shichimi togarashi is seven spice mixture; if you don't have it, subsitute a little chilli powder mixed with sesame seeds.

Three Potpies That Go Beyond Chicken

Ever since I was a little girl, I knew I wanted to eat potpie. Like its dessert counterpart, the potpie is everything I want in a dish: a rich amalgam of textures, always filling and eternally comforting. I grew up eating Marie Callender's mini potpies from the frozen food aisle (Marie, you'll always be famous, girl) and post-Thanksgiving potpies made with all that leftover turkey and store-bought pie crust.

It was only in adulthood (and in New York) that I realized the incredible heights a potpie could reach — I'm talking veritable clouds of puff pastry over piping hot stewed chicken and vegetables like the kind you'll find at the Waverly Inn or Kellogg's Diner — as well as the magic New York City restaurants could work with potpies of the non-chicken variety. Here are three options that have recently melted my cold, wintry heart.

Beef pie at Lingo

We need to talk about Greenpoint. More specifically, we need to talk about that strip of Greenpoint Avenue between West Street and Transmitter Park that is teeming with restaurants: Taku Sando, El Pingüino, Radio Star, Panzón and, of course, Lingo, which opened almost two years ago. So often I'm meeting restaurants early in their lifetime, so it was nice to walk into a restaurant — this one from the chef Emily Yuen, an alum of the Japanese restaurant Bessou — that knows exactly what it's about.

Personally, I was about the beef pie, a stunning potpie served in an oval-shaped dish with a hunk of bone as a vent. "Beef pie" as a description really undersells what makes this menu item so special because underneath that thin but crispy sheet of crust is a tantalizing beef curry with root vegetables in the style of Hokkaido, Japan, where it's prepared more like a thin stew and enriched with a buttery roux. When we dropped by for dinner on a snowy Sunday night, my friend Joey and I chipped every piece of crust off the edge of the platter long after the curry had disappeared.

27 Greenpoint Avenue (West Street)

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