Cooking Steps

• In a dutch oven or large stockpot, melt the butter over medium heat.
• Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, 10 minutes. Then add the garlic, cook for 30 seconds until fragrant, stirring constantly.
• Add the flour to the pot and mix it in, cook for 1 minute.
• Pour in the stock and add the potatoes. Season with the bay leaf, thyme, and pepper, stir it until mixed.
• Bring to a boil reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
• Add the cooked chicken, heavy cream, peas, and corn, stir to combine.
• Bring back to a simmer and simmer for 5 minutes until everything is warmed. Discard the bay leaf. Serve with biscuits and a garnish of fresh parsley, optional.