Preheat the oven to 425 degrees . On a lightly floured surface, roll out the puff pastry. Invert one of the bowls or mugs that you will be using to serve the potpie and place it on the pastry. Using a sharp knife, cut around the vessel; repeat 3 times to get 4 pastry rounds.
Arrange the pastry rounds on a parchment-lined baking sheet and brush with the egg wash. Bake until deep golden, 15 minutes.
Meanwhile, in a dutch oven, heat the oil over medium-high heat; add the butter to melt. Stir in the onion, bell pepper, celery, garlic and jalapeno; season with the cumin, coriander, salt and pepper. Partially cover and cook, stirring occasionally, until softened, 5 to 6 minutes.
Stir in the flour for 1 minute, then stir in the chicken stock until thickened. Stir in the chicken and heat through. Lower the heat and season with the worcestershire and hot sauce. Spoon the chicken filling into the bowls or mugs and top with the pastry rounds.