Preheat the oven to 375°F (190°C). Season the whole chicken with salt, pepper, and thyme. Place in a roasting pan and roast for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C). Let it cool before shredding the meat.

Prepare the Veloute

In a large saucepan, melt the butter over medium heat. Add chopped onion, garlic, carrots, celery, potatoes, and squash. Sauté for about 5-7 minutes until the vegetables are softened. Stir in the flour and cook for an additional 2 minutes.

Make the Sauce

Slowly whisk in the chicken broth and add the bay leaf. Bring to a simmer and cook until thickened, about 10 minutes. Remove the bay leaf and add the shredded chicken and orange honey. Stir to combine and season with salt and pepper to taste.

Assemble the Pie

Roll out the puff pastry sheets and fit one into a pie dish. Pour in the chicken and vegetable mixture. Cover with the second puff pastry sheet, sealing the edges. Cut a few slits in the top to allow steam to escape.

Bake the Pie

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown. Let it cool slightly before serving.