Mmmm... chicken pot soup

So named because I made it by accident once while trying to make chicken pot pie filling - added WAY too much milk. Now I make it this way on purpose so I don't have to fiddle with pastry for the pot pie. If you're making it for a dinner party, call it Chicken Fricassée.

Chicken Pot Soup
(based on Martha's chicken pot pie filling)

8 boneless, skinless chicken thighs
2 onions, coarsely chopped
5 carrots, peeled and coarsely chopped
2 lbs of mushrooms (white or crimini), quartered
1 packet of frozen peas (I like the bigger garden peas)
½ stick of butter
¼ cup flour
2 cups milk
2 cups chicken stock
thyme
salt and pepper

Boil the chicken in salted water with the carrot and onion trimmings (or with actual mirepoix and a bouquet garni if you're feeling ambitious). Chicken should be cooked through. Remove from water, pat dry and shred into bite-sized pieces. Reserve the chicken; discard the cooking water and flotsam.

In a large pot, melt the butter and sauté the onions and carrots. Sprinkle in the flour, and cook for a while in the fat to get rid of the raw flour taste, a.k.a. make a roux. Add the milk and stock. Add cooked, shredded chicken and mushrooms. Season with thyme, salt and pepper. Let it stew for a while, 30 min to 1 hour. Add the peas about 10 min before you intend to eat it. Garnish with fresh parsley if you have some lying around.

Variations: It's soup. It's very forgiving, so customize away! If you're a philistine who doesn't like dark meat, use white meat. For added richness, use 1 cup milk and 1 cup cream. I don't like pearl onions, but feel free to fling those in, if you like them. Other vegetables will also work - Ina's vegetable pot pie has butternut squash, fennel, potatoes, asparagus and green beans (just be careful not to overcook the last two).