Directions:

• 1.

  Heat the olive oil in large pot over medium-high heat. Add the onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.

• 2.

  Stir in the butter until melted, then add the flour and cook until the flour coats the vegetables and browns slightly.

• 3.

  Add the chicken stock and half-and-half and stir to combine. Season with the black pepper, thyme, and nutmeg, then allow to come to a boil.

• 4.

  Reduce the heat to medium-low and add the corn, peas, and chicken. Season with salt. Cook until warmed through.

• 5.

  Ladle the soup into bowls. If desired, garnish with small rounds of baked pie crust.

• 6.

  Enjoy!