1.Prepare the Pie Crust if you are making your own. Combine flour and salt in food processor or bowl. Cut in butter until combined, slowly add ice water just until crust forms a ball. Wrap in plastic and chill.
2.Preheat oven to 450 degrees. Unroll pie crust (or roll out your own). Cut into wedges (I used my cookie cutters to make it fun & festive) and place on a cookie sheet. Bake until golden brown, 10 – 12 minutes.
3.In a heavy stockpot, bring water to a boil, Add beans, carrots and celery. Return to boil and cook for 2 minutes. Add peas, return to boil and cook for 1 minute. Drain and rinse with cold water. Set aside.
4.In the same pot, bring stock to a boil, add potatoes, return to boil, reduce heat and cook until potatoes are fork tender.
5.After potatoes are done, process stock and potatoes in the blender. Be very careful doing this. I just pulsed the mixture until creamy. It only took about 10 pulses.
6.Return to stockpot and bring to boil, slowly add cream, stirring constantly, add cooked vegetables, chicken, salt and pepper, stirring to combine.
7.Bring to boil, then reduce heat to simmer. At this point, I added the soup to my crockpot, just because it was easier to make the soup a little ahead to avoid dinner time rush.