Heat the olive oil in a large pot over medium heat. Add the chopped onions and garlic, sautéing them until they’re softened and fragrant, for about 3-4 minutes.

Incorporate the diced carrots and celery into the pot, stirring occasionally. Let them cook until slightly softened, approximately 5 minutes.

Add the dried thyme, dried oregano, salt, and pepper to the pot, stirring the mixture to combine the flavors evenly.

Sprinkle the all-purpose flour over the vegetables, stirring continuously for about 2 minutes to cook off the raw taste of the flour.

Slowly pour in the chicken broth, stirring constantly to prevent any lumps from forming. Bring the mixture to a gentle boil while continuing to stir.

Once the broth is gently boiling, add the cooked chicken and frozen peas. Let the soup simmer for 10-15 minutes, allowing the flavours to meld together.

Pour in the heavy cream, stirring well to incorporate it into the soup. Let it simmer for an additional 5 minutes until the soup thickens slightly. Taste and adjust seasoning if needed.

Preheat your oven according to the instructions on the pie crust package.

Ladle the soup into oven-safe bowls.

Unroll the pie crust and cut it into rounds that are slightly larger than the diameter of the bowls.

Place the pie crust rounds on top of each bowl, pressing the edges to seal.

Bake the bowls in the preheated oven until the crust turns golden brown, which usually takes around 10-15 minutes. Once done, remove the bowls from the oven. Garnish the soup with parsley, if desired, and let it cool slightly before serving.