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Pot Pie Chicken Curry

Ingredients

• 4 tablespoons unsalted butter
• 1 large onion, chopped
• 1 green apple, peeled, chopped
• 1 delicata squash, scrubbed, or 1 small butternut squash, peeled, cut into ¾-inch pieces
• 3 medium carrots, peeled, cut into 1-inch pieces
• 1 medium russet potato, peeled, cut into ½-inch pieces
• 1 small daikon, peeled, cut into ¾-inch pieces
• 6 garlic cloves, thinly sliced
• 1 1-inch piece ginger, finely chopped
• 2 tablespoons curry powder (preferably S&B)
• 2 tablespoons all-purpose flour, plus more for dusting
• 2 cups low-sodium chicken broth
• ¼ cup soy sauce
• 3 tablespoons cornstarch
• Kosher salt
• 1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package) or pie dough
• 1 large egg, beaten to blend

Directions