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To make chicken & chicken Stock:.
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Combine first 9 ingredients in a very large stockpot.
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Bring to a boil.
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Reduce heat to a simmer and cook uncovered for about 45-60 minutes.
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Be careful not to over boil.
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You want a nice clear chicken stock.
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Remove chicken and continue to cook stock for 15-20 minutes to intensify the flavor.
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Remove from heat and allow to cool.
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Discard solids.
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When chicken is cool enough to work with, shred meat and discard skin and bones.
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Melt butter in a clean stockpot.
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Add flour.
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Cook and whisk constantly until a brown paste forms.
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Be careful not to burn this roux.
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Gradually add 8 cups of the chicken stock, whisking as you add a cup or two at a time.
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This will ensure no lumps exist.
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Bring to a boil and reduce heat to simmer for about 15 minutes.
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Cook until the mixture looks like cream chicken soup.
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Season with salt & pepper.
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Fold in peas, onions, corn, carrots and chicken.
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Cook for about 15 minutes.
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Add fresh parsley.
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Remove from heat.
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Meanwhile, cut puff pastry into circles in the shape of your individual sized ramekins.
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You can also make a large family style pie, depends on your preference.
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Fill casserole dishes with stew mixture.
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Place pastry on top and seal around edges.
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Cut a few small holes to vent.
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Sprinkle top with fresh grated parmiggiano-reggiano cheese.
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Bake at 350 degrees for 20 - 25 minutes, until top is golden brown.
