Miso-Caramel Chicken Pot Pie

tastewithoutaface
May 3
3 min read

Updated: May 14

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Miso-Caramel Chicken Pot Pie, showing the flaky crust, creamy filling, and miso-caramel drizzle.

Total Cook Time: ~1 hour | Level of Difficulty: Moderate

Give the classic chicken pot pie a flavor twist with an umami-rich miso-caramel glaze. Tender chicken and vegetables in a creamy sauce merge with a subtle sweet-savory miso-infused caramel, all tucked beneath a flaky pastry crust. This elegant fusion dish is comforting yet adventurous—perfect for cozy dinners or a special weekend meal.

Ingredients (serves 6)

For the Miso-Caramel

½ cup granulated sugar
2 Tbsp water
2 Tbsp unsalted butter
2 Tbsp white miso paste
2 Tbsp heavy cream

For the Filling

1½ lbs boneless, skinless chicken thigh or breast, cut into 1″ cubes
Salt & pepper, to taste
2 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
1 cup frozen peas
2 stalks celery, diced
¼ cup all-purpose flour
1½ cups low-sodium chicken stock
¼ cup heavy cream
1 tsp fresh thyme leaves (or ¼ tsp dried)

For the Crust

1 sheet refrigerated puff pastry (or 9″ pie crust)
1 egg, beaten (for egg wash)

Ingredient Alternatives

Chicken: Swap with shredded turkey or cubed tofu for a vegetarian twist.
Miso Paste: Use red miso for a deeper flavor, or skip for plain caramel.
Veggies: Try mushrooms in place of peas, or add chopped spinach at the end.
Crust: Use homemade pie dough, biscuit topping, or phyllo sheets for variation.

Step 1: Make the Miso-Caramel

In a small saucepan over medium heat, stir sugar and water until sugar dissolves.

Without stirring, let the mixture bubble until it turns a deep amber (3–4 minutes).

Remove from heat; whisk in butter until melted. Stir in miso paste, then cream until smooth. Set aside.

Sugar-water caramel bubbling in a saucepan as butter and miso swirl in.

Tip Alert: Watch the Caramel: Don’t walk away—sugar can burn in seconds.

Step 2: Prepare the Filling

Season chicken with salt and pepper. In a large skillet over medium-high, heat olive oil; brown chicken in batches and transfer to a plate.

In same skillet, sauté onion, garlic, carrots, and celery until softened, 5–6 minutes.

Sprinkle flour over veggies; cook 1 minute, stirring. Gradually whisk in stock and cream until thickened. Return chicken and any juices to skillet; stir in peas, thyme, and 2–3 Tbsp miso-caramel. Adjust seasoning. Remove from heat.

Perfectly sautéed chicken and vegetables in a skillet.

Tip Alert: Even Filling: Cook chicken and veggies in batches to avoid crowding.

Step 3: Assemble & Bake

Preheat oven to 400 °F (200 °C).

Pour filling into a 9″ pie dish. Drape pastry over filling, trimming excess and crimping edges. Brush top with egg wash and cut a few vents.

Bake 25–30 minutes until crust is puffed and golden. Let rest 5 minutes before serving.

Pot pie assembled in its dish with a glossy egg-washed crust and cut vent slits, ready for the oven.

Tip Alert: Prevent Soggy Bottoms: Bake on a lower rack or blind-bake crust for 5 minutes.

Step 4: Finish

Drizzle any remaining miso-caramel over each slice for extra umami-sweet depth.

Beverage Pairings

Oaked Chardonnay: Its buttery notes echo the crust and creaminess.
Amber Ale: Malt sweetness and mild hops balance miso’s umami.
Sake (Junmai): Clean rice flavors complement the caramelized miso.
Ginger Beer: Spicy effervescence cuts through richness for a refreshing finish.

This Miso-Caramel Chicken Pot Pie brings together the best of comfort food and global flavors in one irresistible dish. It’s a showstopper that’s surprisingly easy to make—give it a try and let the sweet-savory comfort take you to new culinary heights!