Pre-heat the oven to 400°F.
Heat the EVOO in a large, deep skillet over medium to medium-high heat; add the butter. When it foams, add the mushrooms and brown for 7-8 minutes. Add the thyme, carrots, potato, shallots and garlic; season with salt and pepper. Cook, stirring occasionally, partially covered, for 4-5 minutes more to soften; sprinkle the flour over the pan and stir for 1 minute. Add the sherry or wine and stir to reduce by half. Add the stock and simmer to thicken, 5 minutes. Add the Worcestershire, Dijon, peas and chicken and heat through. Add more stock if too thick. Reduce the heat to low.
Place the pastry on a parchment-lined baking sheet and wash with the egg. Bake until golden. Cut the pastry to fit the bowls to serve the pot pies in individual portions.
Serve filling in bowls topped with pastry crust.
*If making ahead, make the filling completely and cool. On the night you want to serve, heat the filling and bake off the puff pastry tops.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit www.yum-o.org.