Shiso-Infused Chicken Pot Pie with Daikon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A Japanese-inspired twist on chicken pot pie featuring shiso leaves, daikon root, and a delicate shiso-flavored pastry crust. This Japanese-inspired one-pot recipe, ready in about 70 minutes, layers boneless chicken thighs, daikon radish, carrots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 410 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 40 min Serves 6 Japanese cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 lb boneless chicken thighs into 1-inch cubes and season with salt and pepper. In a large skillet, melt 2 tbsp butter over medium-high heat and cook chicken until golden brown (about 5 minutes); remove and set aside.
  2. Step 2: Add 1 cup diced daikon and 1/2 cup diced carrots to the same skillet. Sauté for 5 minutes until slightly softened, then add 2 cups chicken broth and 4 tbsp chopped shiso leaves. Simmer for 15 minutes until vegetables are tender and broth has reduced by half.
  3. Step 3: Return chicken to skillet, stir in 3 tbsp all-purpose flour mixed with 2 tbsp water to thicken, and cook for 3 minutes until sauce coats the back of a spoon. Pour mixture into a 9-inch baking dish, cover with a sheet of pastry dough, and crimp edges. Bake at 375°F (190°C) for 25 minutes until pastry is golden brown and filling is bubbling.

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