Add all ingredients except for the peas, corn and half and half into slow cooker.

Cover and cook on high for 4 hours or until chicken is cooked through and shreds easily.

Remove chicken and shred. Return to slow cooker.

In a bowl combine half and half and flour. Return to the slow cooker along with the peas and corn and allow it to cook on high for an additional 30 minutes so the broth thickens partially (it won't get real thick).

While soup is cooking use a cookie cutter and cut out shapes from the pie crust. Bake according to directions on package and use as garnish on your soup.