Line a jellyroll pan with nonstick foil and preheat oven to 425.
Drizzle oil on chicken and season generously with salt/pepper.
Roast until chicken reaches internal temp of 165.
Let cool, then discard skin and shred chicken into bite sized pieces.
In a large pot, heat 1 T. olive oil
Saute onions, carrots, corn and peas
Melt butter and sprinkle in the flour.
Cook 1 minute.
Add broth and cream.
Stir to combine and simmer on low to thicken a bit and heat through.
Let cool.
At this point, once cooled it can be chilled and made up to 2 days later!
When ready to bake preheat oven to 400 roll out one puff pastry and lay into a rectangular 9x13 casserole dish.
Pour in the filling.
Roll out the second puff pastry and lay across the top.
Brush the top with egg wash.
Bake on a cookie sheet to catch any drips for 45-1 hour.
