Japanese Curry Pot Pie

1. Leave out frozen puff pastry to thaw.
2. Preheat oven to 400F.
3. Peel and chop carrots, onion, and potato. Cut chicken thighs into small pieces.
4. In a large pot, lightly coat bottom with oil, cook your chicken thighs on medium heat until slightly browned then add your onion. Cook onion until it softens. Add 5 cups of water then let boil on high heat (with a pan safe spatula, scrape any crispy bits that stuck to the bottom of your pot for extra flavor). Toss in your potatoes and carrots and cook for 8 min. Break curry block into 4 pieces while it’s still sealed, open, add to pot, cook, & stir until it thickens. Set aside.
5. Unfold and roll out your puff pastry. Roughly measure and cut your puff pastry to cover the top of your medium sized ramekins/oven safe pot. Ladle in your Japanese curry into your ramekins. Top your ramekin with your puff pastry then coat the pastry with a beaten egg. (Optional: slice some pretty holes in the middle of the pie). Place on an oven sheet (to catch any leakage when baking) and bake at 400F for 15-17min.
6. Top with parsley or furikake and enjoy!