Deconstructed Chicken Pot Pie

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2 tablespoons butter

3 boneless, skinless chicken breasts, cut into small cubes 

3 celery stalks, finely diced 

2 carrots, peeled and finely diced 

1 large onion, finely diced 

Kosher salt and freshly ground black pepper

2 sheets frozen puff pastry (from a 17.3-ounce package), thawed

1 large egg, whisked with 1 teaspoon water

1/4 cup all-purpose flour 

1/8 teaspoon turmeric 

3 cups low-sodium chicken stock, hot 

2 cups half-and-half 

2/3 cup frozen peas 

2 sprigs fresh thyme, leaves picked 

1 small sprig fresh rosemary, leaves chopped