1-First, melt the 4 tablespoons of salted butter in a large pot over medium heat. This base sets the stage for all the flavors to shine.

2-Next, add the 1 cup small-diced carrot, 1 cup small-diced celery, and 1 cup small-diced onion, stirring occasionally until they soften and brown slightly, which takes about 10 minutes.

3-Then, toss in the 2 cloves of minced garlic and cook for just 30 seconds until it’s fragrant don’t forget to stir constantly to avoid burning.

4-Now, stir in the ¼ cup all-purpose flour and cook for 1 minute to get rid of that raw taste. Gradually pour in the 4 cups of chicken stock, then add the 1 ½ cups small-diced Yukon gold potatoes, 1 bay leaf, ½ teaspoon dried thyme, and ½ teaspoon pepper, mixing everything well.

5-Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes until the potatoes are tender, stirring occasionally to prevent sticking.

6-Once that’s done, add the 2 cups cooked diced or shredded chicken, ½ cup heavy cream, 1 cup frozen peas, and ½ cup frozen corn, stirring to combine. Bring it back to a simmer and cook for another 5 minutes until everything is heated through, then discard the bay leaf.

7-Finally, serve it up with biscuits and a sprinkle of fresh chopped parsley if you like.