INGREDIENTS
4 tbsp
unsalted butter
1
small yellow onion
2
celery stalks, chopped
2
carrots, peeled and chopped
3 cloves
garlic, minced
2
bay leaves
2
medium Yukon gold potatoes, diced
1/4 cup
all-purpose flour (can use gluten-free flour)
3 14 ounce cans
chicken broth
1 cup
milk (we use 2%)
1 1/2 tsp
chopped fresh thyme
2 cups
shredded chicken (or leftover turkey)
1/2 cup
frozen peas
1/2 cup
frozen corn
Kosher salt and black pepper,
1 tbsp
fresh chopped parsley
, optional for making pie crust crackers, see note