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Preheat your oven to 400°F (200°C). Heat olive oil in a 10-inch cast-iron skillet or oven-safe pan over medium heat. Add the diced onion and julienned carrots, sautéing for 5-7 minutes until softened.

Add the diced potatoes to the skillet and cook for another 5-7 minutes, stirring occasionally, until they begin to soften slightly. Grate the garlic directly into the pan and cook for 1 minute until fragrant.

Pour in the chicken broth, ensuring the vegetables are mostly submerged. Bring the mixture to a simmer. Add the Japanese curry roux block, chopped milk chocolate, ketchup, and salt. Stir continuously until the roux and chocolate have fully melted and the sauce has thickened to a rich curry consistency.

Stir in the shredded or diced cooked chicken, ensuring it is well coated with the curry sauce and heated through. Remove the skillet from the heat.

Carefully drape the thawed puff pastry sheet over the top of the skillet, completely covering the curry filling. Trim any excess pastry around the edges, leaving about a 1-inch overhang. Fold the overhang under itself and crimp the edges firmly around the rim of the skillet, using a fork to create a decorative seal.

In a small bowl, whisk together the large egg and water to create an egg wash. Brush the entire surface of the puff pastry with the egg wash for a golden, shiny crust. Use a small knife or fork to cut several slits or a small design into the center of the pastry to allow steam to escape during baking.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the puff pastry is beautifully golden brown, puffed, and the filling is bubbling.

Remove the pot pie from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set and prevents burns from the hot curry.

Preheat your oven to 400°F (200°C). Heat olive oil in a 10-inch cast-iron skillet or oven-safe pan over medium heat. Add the diced onion and julienned carrots, sautéing for 5-7 minutes until softened.

Add the diced potatoes to the skillet and cook for another 5-7 minutes, stirring occasionally, until they begin to soften slightly. Grate the garlic directly into the pan and cook for 1 minute until fragrant.

Pour in the chicken broth, ensuring the vegetables are mostly submerged. Bring the mixture to a simmer. Add the Japanese curry roux block, chopped milk chocolate, ketchup, and salt. Stir continuously until the roux and chocolate have fully melted and the sauce has thickened to a rich curry consistency.

Stir in the shredded or diced cooked chicken, ensuring it is well coated with the curry sauce and heated through. Remove the skillet from the heat.

Carefully drape the thawed puff pastry sheet over the top of the skillet, completely covering the curry filling. Trim any excess pastry around the edges, leaving about a 1-inch overhang. Fold the overhang under itself and crimp the edges firmly around the rim of the skillet, using a fork to create a decorative seal.

In a small bowl, whisk together the large egg and water to create an egg wash. Brush the entire surface of the puff pastry with the egg wash for a golden, shiny crust. Use a small knife or fork to cut several slits or a small design into the center of the pastry to allow steam to escape during baking.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the puff pastry is beautifully golden brown, puffed, and the filling is bubbling.

Remove the pot pie from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set and prevents burns from the hot curry.