Preheat the oven to 400°F. In a 3.5-quart shallow dutch oven or large oven-safe skillet, sauté the diced bacon over medium-low heat for 6-8 minutes until most of the fat has rendered and the bacon has browned. Add the butter and stir until melted.

Add the carrots and celery. Increase the heat to medium and sauté for 2-3 minutes until they begin to soften. Add the onion and sauté for 10 minutes, or until translucent.

Add the shallot and garlic. Sauté for 2-3 minutes or until fragrant. Add the salt, pepper, turmeric, thyme, rosemary, and sage. Sauté for 2 minutes to release the herb oils.

Deglaze the pan with the wine, scraping any brown bits off the bottom of the pan. Reduce until almost all of the wine has evaporated, about 3-4 minutes.

Add the flour and cook for 2-3 minutes until it forms a thick paste. Reduce the heat to low. While stirring continuously, pour in the chicken broth slowly until completely combined.

While stirring continuously, pour in the milk slowly until completely combined. Stir in the frozen peas. Turn the heat off.

Fold in the shredded chicken and smooth the mixture into an even layer. If the pan is not oven-safe, transfer to a 3.5-quart baking dish. Place on a baking sheet if the dish is very full.

Arrange the puff pastry squares so that they are overlapping and cover all of the filling. Whisk together the egg and water. Brush each square so that they are all coated.

Bake for 20-25 minutes, or until the pastry has puffed up and turned deep golden brown with visible flaky layers.