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Thaw Puff Pastry
Preheat oven to 400F
Peel and chop carrots, onion, and potato. cut chicken thighs into small pieces
In a large pot, lightly coat bottom with oil, cook your chicken thighs on medium heat til it slightly browns then add your onion. cook onion until softened; 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 thickened, and set aside.
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 with your puff pastry, then coat the pastry with a beaten egg. Add openings to top of pie and place dish or dishes on an oven sheet (to catch any leakage when baking) and bake at 400F for 15-17min
Top with parsley/furikake and enjoy!