Using a medium saucepan, fill with water and bring to a boil over medium-high heat. Once boiling, add carrots, peas, celery, and corn; boil for 8-10 minutes.

Drain vegetables and place into a large mixing bowl. Add shredded chicken; stir until well combined.

Meanwhile, using a medium skillet, add butter and place over medium heat. Once butter has melted, add onion; saute for 5-6 minutes, stirring occasionally, or until onion is translucent.

Add flour, salt, ground cumin, smoked paprika and pepper to skillet; stir until well combined. Add milk and chicken broth; stir until well combined. Continue cooking over medium heat, stirring constantly, for 4-5 minutes, or until mixture has thickened noticeably.

Transfer mixture into bowl with chicken and vegetables; stir until well combined. Set filling aside.

Preheat oven to 375°F.

Line a rimmed baking sheet with parchment paper.

Unroll crescent roll dough and separate dough into individual pieces. Lay crescent rolls in a circle on the prepared pan. (Note: Layer the pieces with the points towards the edges of the pan. The wider ends should overlap near the center of the pan.)

Spread chicken pot pie filling over the overlapping ends of the dough. Fold the points of each piece of dough over the filling and pinch edges to seal.

Brush tops of dough with the beaten egg.

{Optional} Sprinkle top of dough with flaked sea salt and additional black pepper.

Bake for 20-25 minutes, or until top is golden brown.

Let cool for 5 minutes before slicing and serving.