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Add stock, bouillon paste, and flour (for classic version). Whisk to combine. Add onion, celery, thyme, bay leaves, pepper and butter.
Cover and cook on LOW for 4–5 hours, until chicken is very tender.
Discard the bay leaves and thyme stems. Remove the chicken, give it a rough chop, and return it to the pot.
Classic version: mixture should already be creamy from the flour. Gluten-free version: stir in cornstarch slurry, cover, and cook 10–15 minutes more until slightly thickened.
Stir in blanched carrots, peas, cream, and parsley. Taste and add any salt and pepper as needed.
Preheat the oven to 400°F. Lightly flour a cutting board and lay out the puff pastry, giving it a quick roll if needed. Cut into rounds just smaller than your serving bowls. Spray lightly with olive oil and sprinkle with sea salt. Place on a parchment-lined baking sheet and bake 8–12 minutes, until golden, puffed, and flaky. For gluten-free biscuits or pastry, bake according to package directions.
Serve - Ladle chicken pot pie filling into bowls and top with puff pastry.