Basil Chicken Pot Pies

Name: Basil Chicken Pot Pies
Ingredients: 1 cooked chicken, meat picked off of the bone, skin and all, shredded; 3 cups spring vegetable ragout, recipe follows; 1/4 cup basil oil, recipe follows; 4 small crock pots; 4 puff pastry sheets, 3 by 3 inches, docked; 2 tablespoons butter; 5 minced shallots; 2 tablespoons minced garlic; 1 cup sliced shiitakes; 2 cups quartered button or cremini mushrooms; 1 cup white wine; 1 cup chicken stock; 1 tablespoon dark soy sauce; 1/2 tablespoon chopped fresh thyme; 1 cup shucked English peas, blanched; 1 cup shucked edamames, blanched; 1 cup shucked favas, blanched; 1 cup 1/4-inch diced peeled carrots, blanched; 1 cup sugar snap peas, cut into 1/4-inch lengths, blanched; 1 tablespoon white truffle oil; Salt and black pepper; 1/4 cup chopped chives; 3 cloves garlic; 1 tablespoon minced ginger; 2 limes, juiced; 1/2 tablespoon salt; 1/2 tablespoon sugar; 1 cup canola oil; 2 cups Thai basil leaves