INGREDIENTS
20 oz
. boneless skinless chicken breast (, cooked and shredded in to bite size pieces)
5 1/2 tbsp
butter
1 cup
chopped yellow onion ((1 small onion))
1 cup
diced celery ((about 3 stalks))
1 cup
peeled and diced carrots ((about 2 carrots))
1 15 ounce can
low-sodium chicken broth
2 cups
(heaping) peeled and 1/2-inch diced russet potatoes (2 medium potatoes)
1/2 tsp
dried parsley
1/4 tsp
dried thyme
1/4 tsp
dried crushed rosemary
1
bay leaf
Salt and freshly ground black pepper
1 cup
frozen or fresh peas
2 1/2 cups
milk
6 tbsp
all-purpose flour
1/2 cup
heavy cream
1 1/2 tsp
lemon juice
1
recipe parmesan drop biscuits (, recipe follows)