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The best of both worlds.
Cuisine: American Servings: Serves 6 Author: Kristy Norrell
Ingredients
6 medium to large russet potatoes, scrubbed clean
4 tablespoons (1/2 stick) unsalted butter
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup half and half
1/2 cup frozen peas
2-3 cups cooked chicken, diced or shredded
Kosher salt and freshly ground black pepper, to taste
Preparation
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