Step 1

Heat a large pot of water over high heat and bring to a boil.

Step 2

Wash and cut the potatoes into a large dice and add to the pot to boil. Boil until they have softened and are easily pierced by a fork.

Step 3

Drain the water and add ¾ cup of milk and 2 tbsp of butter. season with salt and pepper and mash until smooth⁣⁣

Step 4

Wash 3 stalks of celery and peel 3 carrots. Cut the carrots, celery, and onion into a small dice. Mince or grate the garlic.

Step 5

Heat 2 Tbsp of oil in a large pot over medium high heat. Add the celery, carrots, and onions and cook until they start to develop some color. Salt them lightly at the early stage to help them cook faster.

Step 6

Add the chicken breast to the pot with 32 oz of chicken broth and 2 tsp of granulated bouillon. Bring to a boil, reduce the heat to low and cover the pot with a lid. Cook for 15-20 minutes or until the chicken has cooked through. ⁣⁣

Step 7

Once the chicken has cooked remove it from the pot and shred thoroughly.

Step 8

Mix 3 Tbsp of cornstarch with 2 Tbsp of cold water to a bowl and create a slurry.

Step 9

Add ½ lb of frozen peas to the pot and bring to a boil. Add the slurry to the pot to create a loose gravy. Stir to incorporate and thicken.

Step 10

Once the sauce has thickened, add the shredded chicken, mix and season with salt and pepper to taste.

Step 11

This recipe makes 5 servings. Divide your ingredients evenly between 5 containers.