For the pie crust crackers, preheat oven to 425 degrees F.

With a food processor, pulse together the flour, poultry seasoning, Cajun seasoning and salt, until mixed. Add the cubes of cold butter. Slowly pulse in the iced water until a soft dough forms. The dough should be soft but not sticky and should hold together when squeezed in your hand.

Form into a ball and press into a thick disk. Line a large baking sheet with a silpat or parchment and set aside. Roll the dough out thin and then roll it up onto the rolling pin to transfer to a silpat or parchment covered baking sheet; unroll.

Sprinkle top of the dough with freshly cracked black pepper. Bake at 425 degrees F for 10 to 15 minutes, or until dough puffs and is golden brown. Remove and carefully slide the dough onto a cooling rack.

While the crust is baking, melt the 3 tablespoons of butter in a soup pot, add the onion and celery and saute until tender, about 5 minutes, stirring often.

Add the flour; cook and stir for about 3 minutes. Stir in the thyme, rosemary and Cajun seasoning; slowly add the water, stirring in until thickened. Stir in the chicken broth until fully incorporated, then add the potatoes. Bring to a boil, reduce heat and let simmer for 10 minutes.

Add the half and half, carrots, peas and green beans, bring up almost to a boil, reduce heat and let simmer for 5 minutes, or until vegetables are tender. Add in the cooked chicken and heat through about a minute. Taste and adjust seasonings as needed and spoon into soup bowls. Cut the pie crust into pieces and serve alongside the soup.