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Melt the butter in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook for 3–4 minutes until softened.
2. Make the Roux:
Sprinkle in the flour and stir well. Cook for 1–2 minutes to remove the raw taste.
3. Add Liquids:
Gradually whisk in chicken broth and milk until smooth and lump-free.
4. Simmer:
Add potatoes, thyme, bay leaf, and mushrooms. Simmer for 20 minutes, or until potatoes are tender.
5. Incorporate Chicken:
Stir in shredded chicken and frozen peas. Cook for an additional 5 minutes until everything is heated through.
6. Season & Serve:
Remove the bay leaf. Season with salt and pepper. Garnish with parsley and serve hot with biscuits or crusty bread.
Serving and Storage Tips:
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