Preparing the Cheddar Crust Dippers

1. Preheat the Oven: Set your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Prepare the Crusts: Unroll a pie crust onto each prepared baking sheet. Sprinkle evenly with grated cheddar cheese and chopped parsley, pressing gently to adhere.
3. Bake: Place the baking sheets in the oven and bake for 12 to 14 minutes, or until the crusts are golden and the cheese is bubbly. Remove from the oven and let cool. Once cooled, break into rustic pieces for serving.

Making the Chicken Pot Pie Soup

1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about 3 to 4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
2. Add the Flour: Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for about 1 to 2 minutes to cook the flour, which will help thicken the soup.
3. Incorporate the Broth and Potatoes: Gradually pour in the chicken broth while stirring to prevent lumps. Add the diced potatoes, bay leaf, dried thyme, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cook until the potatoes are tender, approximately 10 to 15 minutes.
4. Add the Chicken and Cream: Stir in the cooked chicken and heavy cream. Allow the soup to return to a simmer.
5. Introduce the Peas and Corn: Add the frozen peas and corn to the pot. Continue to cook for another 5 minutes, or until the vegetables are heated through.
6. Season and Serve: Taste the soup and adjust the seasoning with salt and additional pepper as needed. Remove the bay leaf before serving. Ladle the soup into bowls and serve with the cheddar crust dippers on the side for dipping.