Shiso-Infused Chicken Pot Pie with Daikon
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 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.
Ingredients
- 1 lb boneless chicken thighs
- 1 cup daikon radish
- 1/2 cup carrots
- 2 cups chicken broth
- 4 tbsp shiso leaves
- 1 sheet (store-bought) pastry dough
- 3 tbsp all-purpose flour
- 2 tbsp butter
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shiso-Infused Chicken Pot Pie with Daikon take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Shiso-Infused Chicken Pot Pie with Daikon?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Shiso-Infused Chicken Pot Pie with Daikon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shiso-Infused Chicken Pot Pie with Daikon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shiso-Infused Chicken Pot Pie with Daikon?
Japanese one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
