Puff Pastry Topped Chicken Pot Pie



6 Tbsp. unsalted butter
3 carrots, peeled and chopped
1 medium yellow onion, finely chopped
1 small red pepper, seeded and chopped
8 oz. white button mushrooms, stems removed, caps sliced and roughly chopped
1 tsp. kosher salt
1/2 tsp. ground black pepper
2 cloves garlic, minced
2 tsp. fresh thyme
1 cup frozen peas
4 cups cooked, shredded chicken, cut into bite-size pieces
1/4 cup all-purpose flour
1/4 cup dry white wine
1 cup heavy cream
2 cups chicken stock or broth
2 Tbsp. fresh flat-leaf parsley, finely chopped
2 sheets Pepperidge Farm Puff Pastry, thawed
1 large egg whisked with 1 tsp. water