1-2 chicken breasts
salt & pepper
garlic powder
3 potatoes
4 carrots
onion, chopped
2 cups chicken broth
1 cup milk
2 T. flour
peas
parsley
sprinkle of thyme
Brown and season chicken in oil. Add veggies and broth, cook covered 20 minutes until vegetables are cooked. Add peas and milk shaken with flour, parsley and thyme. Simmer until thickened and hot through.
