Preheat the oven to 400 degrees. In a 3.5 quart shallow dutch oven or large skillet, sauté the bacon over medium low heat, 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

Add the onion. 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

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

Add the flour and cook for 2-3 minutes. It should turn into a 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

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 browned