In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sauté until translucent.

Add the carrots and celery to the pot, cooking for another 3-4 minutes until they start to soften.

Stir in the cubed chicken and cook until no longer pink, about 5-7 minutes.

Pour in the chicken broth and bring to a boil. Add the diced potatoes, frozen peas, thyme, parsley, salt, and pepper. Reduce heat and let it simmer for 15-20 minutes until the potatoes are tender.

In a small bowl, whisk together the flour and water until smooth. Slowly add this mixture to the soup, stirring constantly to avoid lumps. Allow the soup to thicken for about 5 minutes.

Stir in the heavy cream and adjust seasoning if necessary. Cook for an additional 2-3 minutes until heated through.

While the soup is simmering, preheat the oven according to the pie crust package instructions. Roll out the pie crusts and cut them into strips or shapes as desired.

Place the cut pie crust on a baking sheet and bake according to package instructions until golden brown.

Serve the soup hot, topped with the baked pie crust pieces.