delicata squash, scrubbed, or 1 small butternut squash, peeled, lower into ¾-inch items
medium carrots, peeled, lower into 1-inch items
medium russet potato, peeled, lower into ½-inch items
small daikon, peeled, lower into ¾-inch items
garlic cloves, thinly sliced
1-inch piece ginger, finely chopped
tablespoons curry powder (ideally S&B)
tablespoons all-purpose flour, plus extra for dusting
cups low-sodium hen broth
cup soy sauce
½ kilos skinless, boneless hen thighs, lower into 1-inch items
sheet frozen puff pastry (one 14-ounce bundle or half of a 17.3-ounce bundle) or pie dough
giant egg, crushed to mix
Preheat oven to 425°. Warmth butter in a big shallow braising pot or giant skillet (round 12" in diameter) over medium. Cook dinner onion and apple, stirring usually, till very smooth, 8–10 minutes. Add squash, carrots, potato, daikon, and garlic and cook dinner, stirring sometimes, till greens are partly tender, 12–quarter-hour. Add ginger and sprinkle with curry powder and a pair of Tbsp. flour; cook dinner, stirring to coat, simply till curry powder darkens, about 1 minute. Whisk broth, soy sauce, and cornstarch in a small bowl till easy. Add broth combination to pot and convey to a simmer, stirring usually. Cook dinner, nonetheless stirring steadily, till combination may be very thick. Style and season with salt, if wanted. Add hen and stir to evenly distribute. The combination will look so thick at this level that it’s going to appear fallacious. Belief us, the greens and hen will launch liquid as they cook dinner underneath the pastry, making a wealthy and just-thick-enough sauce as they achieve this.
Roll out puff pastry on a calmly floured floor till giant sufficient to cowl pot with an overhang of about 1" on all sides. Drape pastry over pot and press firmly round edges to stick. Calmly brush with egg and lower 2–3 small slits within the heart in order that steam can escape.
Bake pot pie till crust is golden brown, about 18–22 minutes, then scale back oven temperature to 350° and proceed to bake till filling is effervescent across the edges and crust is effectively browned, 40–45 minutes longer. Let sit 10 minutes earlier than serving.