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In a pot, heat the oil and butter together.
Add the onion, carrots, and celery, and cook for about 15 minutes until softened.
Season the vegetables and sprinkle in the flour to thicken the mixture.
Pour in the vermouth, chicken stock, and milk, stirring to create a smooth sauce.
Incorporate the parmesan, shredded rotisserie chicken, and peas into the filling.
Grease the ramekins and line them with the short crust pastry.
Spoon the filling into the lined ramekins and cover with the top crust.
Make a small hole in the center of the top crust and brush it with the egg wash.
Sprinkle flaky salt generously over the tops.
Bake the ramekins until the pastry is golden brown and crispy.