Pre heat oven to 375. On a large baking sheet, coat chicken with olive oil, salt and pepper. Roast for 30 minutes. Once cooled, remove skin and bones and save for making a stock at a later date. Cut chicken into bite sized chunks. Set aside.

Set oven to 400 degrees. Place potatoes, carrots and onions in a roasting pan, coat with additional olive oil, salt and pepper and roast for 20-25 minutes until golden brown and the veggies are tender. Remove vegetables from oven and set aside to cool. Save juices from roasting pan.

In a dutch oven or heavy bottomed pot add butter and melt. Slowly add in flour and whisk thoroughly until a roux ( thick paste) is formed. Add 1/2 tsp salt and 1/2 tsp pepper, thyme and sage . Slowly pour in chicken stock whisking constantly. Add in cream. Then add in reserved juices from the vegetables roasting pan. Cook on low until sauce thickens, stirring constantly to prevent the sauce from sticking to the bottom of the pan.

Add roasted vegetables, and chicken to sauce. Once everything is well coated, add in thawed corn, edamame or peas.

In a well buttered large 9 x 13 inch casserole dish, add vegetables and chicken and all the sauce.

Pre heat oven to 425. In a small dish, beat 1 TBSP water with egg. Set aside.

Roll the puff pastry dough out on a floured board until large enough to cover your casserole. Place pie dough over casserole crimping edges. Cut a few slits in the top to allow steam to escape. Chill entire pie for 15 minutes to allow puff pastry/pie crust to set up. Once pie has chilled, brush the entire pie dough with egg wash. Place casserole dish on a large baking sheet lined with parchment paper or foil to prevent spillage into your oven. Bake 30-40 minutes or until pie is bubbling and crust is golden brown. Let cool for 10 minutes prior to serving to allow sauce to set up.