Bring 2 quarts of water and 1/2 teaspoon salt to boil in a Dutch oven.
Add chicken and simmer for 8 to 10 minutes.
Remove chicken and add chicken bouillon to water. Turn heat up some and boil until reduced in half, about 10 minutes.
Let chicken cool slightly and then dice into bite-sized pieces.
In a large skillet, heat oil and butter over medium heat. Add onion and celery and sauté 2 minutes.
Add flour to skillet and whisk into oil/butter mixture to form a roux. Add Italian seasoning and pepper and cook 3 minutes.
Gradually whisk roux into water/bouillon mixture in the Dutch oven and bring to a boil.
Add potatoes and simmer 10 minutes.
Add vegetables and diced chicken and simmer 5-8 minutes
Stir in cream and simmer 3 minutes. Do a taste test and add additional salt to taste.
Preheat oven to 400 degrees. Unroll pie crust and place flat on a baking sheet. Bake until golden brown. Cut into pie shaped pieces and serve with soup.
Notes
Nutritional info is provided as an estimate only and can vary based on brands of products used.