Stoked at Home

1 Heat butter or olive oil in a large skillet or Dutch oven over medium heat.
2 Add the diced raw chicken, season with a pinch of salt and pepper, and cook for 3–4 minutes until the outside is no longer pink (it does not need to be fully cooked yet).
3 Add onion, carrots, celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally.
4 Stir in garlic and cook for 30 seconds until fragrant.
5 Sprinkle flour over everything and stir well to coat. Cook for 1 minute.
6 Slowly pour in chicken broth while stirring to prevent lumps. Add milk, poultry seasoning (or thyme), salt, and pepper.
7 Bring to a gentle simmer. Cover and cook for 10–12 minutes, stirring every few minutes, until: potatoes are fork-tender, chicken is fully cooked, sauce is thick and creamy, and if it thickens too fast, add a splash more broth
12 Stir in peas (and corn if using) for the last 1–2 minutes.
13 Taste and adjust seasoning. Add a splash of cream if you want it extra cozy.
14 Serve warm, topped with biscuit halves or alongside crusty bread.