Preheat oven to 375 degrees F. Melt the butter in a high sided skillet on medium heat, then add your veggies in. Stir for 3 minutes, or until onions become translucent. Throw in your chicken, whether cooked or uncooked at this time. Season with salt and pepper and cook for another 5 minutes. Sprinkle flour over the vegetables and chicken, stir well, and cook for another minute.

Pour in the chicken broth while stirring vigorously, then add frozen peas and allow to thicken for about 10 minutes. Once it starts to thicken (may be sooner than ten minutes so keep an eye on it) add thyme, garlic, and pepper.

Add your cream and turmeric, stir it up and allow to thicken again for a few minutes. If it becomes too thick, splash in some more broth or cream. Too thin, create a cornstarch slurry with 2 tablespoons cornstarch and a splash of water in a small container, whisk together with a fork to make a loose paste and stir it into the pot. Taste for seasoning, adding salt and pepper if necessary.

Cut your puff pastry into 8 equal pieces, cut into squares or rectangles, then whisk together the egg and water together for an egg wash. Gently brush it on to the pastry, place the pastry onto a baking sheet, and bake according to packaging instructions.

Serve hot in bowls with puff pastry crust on top.