Preheat the oven to 375°F. Line 2 sheet pans with parchment paper.

Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with the cheese and parsley, lightly pressing everything in to adhere.

Bake until the edges turn golden, the cheese is bubbling, and the crust is baked through, 12 to 14 minutes. Set aside to cool.

Melt the butter in a large pot over medium heat.

Add the celery, carrots, onion, and thyme. Season with the turmeric and a good pinch of salt and pepper.

Stir and cook until the vegetables begin to soften, 3 to 4 minutes.

Sprinkle the flour over the vegetables, and stir until combined, letting the flour cook for 1 to 2 minutes.

While stirring, slowly pour in the wine and chicken broth. Add the chicken and parsley.

Let the soup come to a boil and thicken slightly. Stir in the cream, and taste. Adjust seasonings as needed.

Serve the soup in bowls, breaking the crusts into large pieces to serve on the side.