Lay a sheet of puff pastry on a lightly floured board and slightly roll out. Cut into four squares about 4" each.
Cook bacon in a large pot or dutch oven until crispy. Remove from the pot and set aside, or eat it because you will not need later in the recipe.
Add butter to the bacon grease.
Add the shallots and onion to the pot and cook over medium-high heat until onions are soft. About 5 minutes.
Add the carrots and potatoes and cook for another two minutes; stirring occasionally. Add the mushrooms and cook for another 2-3 minutes or until the mushrooms are tender.
Season with salt and pepper. Add the flour and cook for two minutes.
Add the broth and bring to a simmer. Cook until thickened; about 5 minutes
Take the mixture off of the heat and add the heavy cream. Add the thyme, peas, and turkey and mix well.
Preheat oven to 400 degrees.
Add the mixture evenly to four ramekins.
Lightly beat the egg white and brush the edges of the ramekin.
Lay the puff pastry squares over the top of each ramekin. Brush with egg whites and puncture top two times with a knife to vent.
Bake for 20-25 minutes or until the tops are golden brown and the filling is bubbling.