Gochujang Chicken Pot Pie

This recipe is heavily inspired by Cabbages World recipe for gochujang chicken pot pie, I am just sharing the alterations I made!

Ingredients:

• 4 tbsp of unsalted butter; separated into 2 tbsp and 2 tbsp

• 1 yellow onion; finely chopped

• 4 cloves of garlic; minced

• 2 medium yellow potatoes; cut in cubes

• 2 medium sized carrots; cut in cubes

• Salt + pepper

• 4 tbsp of AP flour

• 1/4 cup of sake

• 2 cups of chicken broth

• 2 heaping tbsp of gochujang

• 1 tbsp of gochugaru

• 2 tsp sesame oil

• 1 tbsp honey

• 1 tbsp soy sauce

• 1 tsp of chicken bullion powder

• 4 green onions; cut up and whites and greens separated

• 1 cup (or about 8 oz) of fresh green peas (frozen also work)

• 2 heaping cups of cooked chicken; cubed (you can use leftover chicken, rotisserie chicken or whatever you have)

• 2 tbsp of parsley; chopped

• 2 tbsp of heavy cream

• Two sheets of puff pastry

• Extra butter or oil to butter your baking pan

• 1 egg yolk for the egg wash

• Optional: sesame seeds

Prep all your ingredients so that you can do this all in one go. I like making my veggies and chicken quite chunky so you get nice big pieces of everything in the pie. For me, I don’t love when everything is one texture, I prefer some variety.

In a large pot, melt 2 tbsp of butter and once melted add in your onions and garlic and let that cook for a few minutes.

Add in your potatoes and carrots and season with salt and pepper. Let that cook for a few more minutes.

Sprinkle the flour over the veggies and mix well so that everything is coated in flour (this will help thicken up the sauce.

Pour in your chicken stock, gochujang and gochugaru, and mix until the broth turns a red color. You want the gochujang paste to be fully dissolved into the broth so there are no floating chunks of the paste.

Add in the sesame oil, honey, soy soil and chicken powder. Taste the broth to make sure you like it. If not, adjust the seasoning as needed.

Add in the peas, chicken and parsley and mix well. Bring to a strong simmer for about 10 minutes. You want the liquid to cook down a bit but you don’t want anything to get soggy.

Remove from the heat and set aside to cool. I would let this cool for at least 30 minutes to an hour.

After an hour, preheat your oven to 375F and butter a 9 x 13 baking dish.

Stir the 2 tbsp of heavy cream into the cooled filling mixture and mix it up again.

Roll out one piece of the puff pastry so it is big enough to cover your entire baking dish. Lay it down on the bottom and up the sides.

Spoon your chicken filling mixture into the baking dish.

Cover the top of of the baking dish with the second sheet of puff pastry, pinching the edges together to create a sealed pie. Cut some ventilation slits in the top sheet so your pie can breath.

In a small bowl, whisk your egg yolk with a splash of water and egg wash the top of your pastry.

Sprinkle the top with some sesame seeds and bake in the oven for about 45 minute to an hour. You want your pastry to be nicely browned and golden.

Let the pie rest for about 10 - 20 minutes and then serve warm.