What a fake-out! Your sweetheart will think this took all day to make, but thanks to a rotisserie chicken, it only takes 30 minutes! Shh…
Preheat the oven to 375°.
Invert two 2-cup baking dishes or one 1-qt. baking dish onto a piece of parchment paper. Trace around the dishes [1, above], then cut out the shapes for templates [2, above]. On a lightly floured work surface, roll out the dough just to smooth creases. Place the parchment templates on top. Using a knife, cut around the templates [3, above]. Using a small sharp knife or small heart-shaped cookie cutter, cut a small hole in the center of the dough for the vent. Place on a parchment-lined baking sheet; brush with the egg. Bake until puffed and golden, 7 to 10 minutes. Turn off the oven and place the baking dishes inside to keep warm.
Meanwhile, in a small saucepan, bring 1 cup stock and the porcini mushrooms to a simmer over medium-high; simmer until the porcinis soften and flavor the stock, about 5 minutes.
In a large cast-iron or other heavy skillet, heat the oil, two turns of the pan, over medium-high. Add the pancetta and cook, stirring often, until browned, about 8 minutes. Add the butter. When it melts, add the fresh mushrooms, bay leaf and herb bundle. Cook, stirring often, until the mushrooms brown, about 8 minutes. Add the shallots and garlic; season with salt and pepper. Cook, stirring often, until the shallots soften, just a couple of minutes. Sprinkle with 2 tbsp. flour and cook, stirring often, until well incorporated, just a minute more. Add the wine and cook, stirring often, until reduced by half, 4 to 5 minutes.
Using a slotted spoon, transfer the porcinis to a work surface; chop and add to the filling. Add the mushroom stock, leaving behind any grit in the saucepan. Add the chicken; stir until heated through, adding more chicken stock if the filling is too thick, 2 to 3 minutes.
Divide the chicken mixture between dishes. Top with the pastry.