Chicken Pot Pie Soup with Pie Crust Crackers

INGREDIENTS

single pie crust or storebought pie crust

2 tbsp

butter (melted)

Maldon sea salt flakes or coarse kosher salt

2 tbsp

unsalted butter

2 tbsp

olive oil

medium carrots (peeled and diced)

celery ribs (diced)

sweet yellow onion (peeled and minced)

2 cloves

garlic (minced)

4 cups

chicken stock or broth (low sodium or unsalted)

1/4 cup

white wine (semi-dry or dry)

1 cup

frozen petite or baby peas (thawed)

2 cups

frozen (shredded hash browns, thawed)

3 cups

rotisserie chicken meat (cubed)

1/4 cup

heavy cream or half 'n half

1 tsp

kosher salt (or to taste)

1 tsp

freshly ground black pepper

bay leaves

1 tsp

Herbs de Provence

1/2 tsp

dried basil or 1 tablespoon minced fresh basil

1/2 tsp

dried thyme or 1 tablespoon minced fresh thyme