Japanese Curry Chicken Pot Pie

Ingredient:

• 2 tablespoons neutral cooking oil
• 1/2 cups (1/2-inch) chopped yellow onion
• 1 1/4 cups (1/2-inch) chopped peeled carrots
• 1 1/4 cups (1/2-inch) chopped unpeeled yukon gold potatoes
• 4 garlic cloves, minced
• 1 teaspoon grated ginger
• 2 2/3 cups unsalted chicken stock
• 1 (3.2-ounce) package mild Japanese curry mix, cubed (such as Golden Curry)
• 1 tablespoon ketchup
• 1/2 teaspoon kosher salt
• 2 cups shredded rotisserie chicken
• 1/2 (17.3-ounce) package frozen puff pastry, thawed according to package directions (1 sheet) (such as Pepperidge Farm)
• 1 large egg, beaten