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Preheat oven to 400°F.
In a medium skillet, melt the butter over medium heat. Add the carrots, onion, and celery. Cook for 7 to 8 minutes, stirring occasionally, until softened with some browning and caramelization. Stir in the garlic, sage, thyme, and rosemary.
Sprinkle the flour over the vegetables and stir to coat. Saute flour for 1 minute.
Slowly pour in the chicken broth while stirring to avoid lumps, then add the half and half. Let the sauce thicken slightly.
Season with salt, black pepper, smoked paprika, red pepper flakes, mustard, turmeric, and nutmeg. Adjust to taste.
Stir in the shredded chicken and peas. Simmer for a few minutes until heated through, then remove from heat.
Divide the filling between two 5.5-inch skillets (or similar small oven-safe dishes).
Cut the puff pastry into small squares or rectangles about ½ to 1 inch in size. The pieces don’t need to be perfect—varying shapes give it a rustic look. Arrange the pastry pieces evenly over the filling.
Beat the egg with the cream and brush over the pastry pieces.
Bake for 20 to 25 minutes, or until the puff pastry is golden and crisp.
Let cool for 5 minutes before serving.