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In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook until tender, about 5-7 minutes.
Stir in flour and cook for 1-2 minutes to remove the raw taste.
Gradually whisk in chicken broth until smooth.
Bring to a simmer and cook until thickened, about 5 minutes.
Stir in cooked chicken, milk, peas, thyme, salt, and pepper. Heat through but do not boil.
Serve hot, optionally topped with pie crust pieces or crackers.
Serving and Storage Tips:
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