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Cook the bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove bacon to a paper towel-lined plate, reserving the bacon grease in the skillet.
Add the butter to the bacon grease and melt over medium heat. Add the carrots, celery, onion, shallot, and garlic. Sauté for 5-7 minutes until the vegetables are tender.
Stir in the salt, pepper, turmeric (if using), and fresh herbs. Cook for 1 minute.
Pour in the white wine and cook for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
Sprinkle the flour over the vegetable mixture and stir to coat. Cook for 1 minute.
Slowly pour in the chicken stock and milk, whisking constantly. Bring the mixture to a simmer and cook for 5-7 minutes, stirring frequently, until thickened.
Remove from heat and stir in the cooked bacon and frozen peas.
Pour the filling into a 9x13 inch baking dish. Top with the puff pastry squares, overlapping slightly.
In a small bowl, whisk together the egg and water. Brush the puff pastry with the egg wash.
Bake at 400°F for 25-30 minutes, until the puff pastry is golden brown and the filling is bubbly.
Let cool for 10 minutes before serving.