4 tablespoons 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 oz) cans chicken broth
1 1/2-2 cups milk (we use 2%)
1 1/2 teaspoons 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, to taste
1 tablespoon fresh chopped parsley
Pie crust, optional for making pie crust crackers, see note