Ingredients (Continued):
2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
1 cup frozen peas
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1/2 teaspoon dried parsley (optional)
Salt and pepper, to taste
Crumbled puff pastry, pie crust crackers, or biscuits for serving (optional)
Instructions:
Sauté the Vegetables:
In a large pot, heat the butter and olive oil over medium heat.
Add the onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 minute, until fragrant.
Make the Roux:
Sprinkle the flour over the vegetables and stir well to coat evenly.
Cook for 2-3 minutes, stirring constantly, to remove the raw flour taste.
