Preheat oven to 375.
Heat a large dutch oven or pot over medium high heat, pour in the extra virgin olive oil, then add in the onion, celery and carrot. Saute the veggies until they are softened.
Add in the minced garlic and continue to cook for another 30 seconds.
Pour in the chicken broth and milk. Add the shredded chicken, diced potatoes and seasoning (salt, pepper, paprika and poultry seasoning*).Allow this to come to a simmer.
Pour the heavy cream into a measuring cup, then add the cornstarch. Whisk together until smooth. Add to the soup. Stir to combine.
Allow the soup to simmer for another 10-15 minutes until the potatoes are softened.
While the soup is simmering, prepare and cook the pie crust crackers. Cut the pie crust into desired shapes or strips. Place on a large baking sheet lined with a silicone baking mat or parchment paper.
Sprinkle the pie crust with just a little bit of salt. Bake for about 10 minutes or until the edges of the pie crust is golden. Remove and allow to cool for a couple minutes.
Serve the soup in a bowl, top with the pie crust crackers. Serve warm.