Step 1

Add 2 Tbsp of vegetable oil to a saute pan over low-medium heat. 

Step 2

When the oil begins to sizzle, add the chicken breasts and brown on each side, for a total of about 10 minutes. Then, remove the chicken and set aside.

Step 3

In the same pan, saute onion, celery, and carrots for about 5 minutes, until they begin to soften. 

Step 4

Add garlic and saute for 30 seconds.

Step 5

At this point, add butter and flour to the pan, whisk it together quickly, and then add the stock. 

Step 6

Add the bay leaves, thyme, parsley, peas, and cream.

Step 7

Add the chicken back to the pan. Simmer for 30 minutes.Taste the sauce and add salt and pepper as needed.

Step 8

After 30 minutes, remove the chicken and using two forks, shred the chicken into bite-size pieces.

Step 9

Add the shredded chicken back to the pan.