Oyster and Rockfish Pot Pie

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3 tablespoons olive oil

1 tablespoon unsalted butter

1/2 cup button mushrooms, quartered

1/2 cup medium-diced potatoes

1/4 cup medium-diced carrots

1/4 cup medium-diced leeks

3 stalks celery, medium diced

2 cloves garlic, finely chopped

1 small onion, medium diced

1/4 cup all-purpose flour

1 cup white wine

3 cups fish stock

1 cup heavy cream

1 pound rockfish, skinned and cut into 1-inch cubes

2 dozen oysters, shucked

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme

1 lemon, juiced

Salt and freshly ground black pepper

6 large puff pastry rounds, chilled (1/8-inch thick and 4 inches round)

1 egg, beaten