Skillet Chicken Curry Pot Pie

This oven-to-table dish is a mashup of all-American pot pie and Asian curry puffs. To keep the cooking quick and easy, we use ground chicken, Japanese curry bricks and store-bought frozen puff pastry. Look for curry bricks, sold in boxes and in a variety of spiciness levels, in the international aisle of the supermarket or in Asian grocery stores. House and S&B are two widely available brands; you will need either a 4-ounce package or half of a 7.8- or 8.1-ounce package. As for the puff pastry, we prefer Dufour brand because it is made with butter and is of a size that needs only minimal rolling. Pepperidge Farm puff pastry works, too, though it lacks buttery richness. You will need only one sheet from the 17.3-ounce box (which contains two sheets), and it will need to be rolled out a bit thinner. We favor a cast-iron skillet for its more sharply angled sides and heat-retention—plus, it looks nice on the table—but any ovensafe 12-inch skillet will work.