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1
Add diced potatoes to a large bowl filled with cold water.
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2
Set aside.
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3
Bring 2 quarts of water to a boil.
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4
Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes.
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5
Remove the chicken to a plate to cool.
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6
Continue to simmer the broth, adding the bouillon until reduced by half, about 10 more minutes.
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7
Dice the chicken when cooled.
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8
In a large skillet, heat the oil over medium-high heat.
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9
Add the onions and the celery cooking until translucent, 2 minutes.
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10
Stir in the flour and whisk until it forms a roux.
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11
Add the Italian seasoning and pepper; cook for 3 more minutes.
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12
Whisk the roux into the broth and bring back up to a boil.
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13
Drain the potatoes.
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14
Add the potatoes and the chicken to the broth over low heat.
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15
Stir in the frozen vegetables.
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16
Place a lid on top and simmer until the potatoes are tender, about 15 minutes.
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17
Stir in cream and a pinch of sea salt and cook for 5 more minutes.
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18
Preheat the oven as directed on the pie crust package.
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19
Lay the pie crust on a baking sheet and place into the oven.
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20
Cook according to package instructions, or until the pie crust is golden brown.
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21
When the crust has cooled, break up into pieces.
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22
Ladle the soup into bowls and garnish with the pie crust.
