Prepare the base: In a large soup pot or Dutch oven, heat butter and olive oil over medium heat until the butter melts and begins to sizzle slightly. Add onion, carrots, and celery. Cook for about 6–7 minutes, stirring occasionally, until the vegetables soften and the onions are translucent. Stir in the garlic and cook for 1 more minute until fragrant.

Create the roux: Sprinkle the flour over the softened vegetables. Stir well to coat them evenly with flour. Cook this mixture for about 2 minutes to eliminate the raw flour taste, stirring constantly so it doesn’t burn.

Add broth and chicken: Slowly pour in the chicken broth while whisking continuously to avoid lumps. The mixture will start to thicken slightly. Stir in the shredded chicken and bring the soup to a gentle boil. Reduce the heat to low and let it simmer for about 10 minutes to develop flavor.

Season and add vegetables: Stir in the peas, corn, thyme, parsley, salt, and pepper. Allow the soup to cook for another 5–7 minutes, stirring occasionally, until the peas and corn are tender. Taste and adjust the seasoning as needed.

Finish with creaminess: Lower the heat and pour in the milk and heavy cream (if using). Stir continuously until the soup becomes creamy and smooth. Be careful not to let it boil at this stage, as dairy can curdle. Let it warm through for 3–4 minutes.

Prepare topping: While the soup is simmering, bake the pie crust or puff pastry according to package directions until golden brown. Break into rustic crackers or cut into fun shapes like squares or circles to mimic a pie topping.

Serve: Ladle the hot soup into bowls and top with a few baked pie crust pieces. Add freshly cracked black pepper or a sprinkle of parsley for garnish. Serve warm and enjoy that cozy “pot pie in a bowl” flavor.