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In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the chicken broth and milk, making sure the mixture is smooth.
Add the diced potatoes, garlic powder, thyme, salt, and pepper. Bring the soup to a simmer and cook for 15 minutes, or until the potatoes are tender.
Stir in the shredded chicken, frozen peas, and heavy cream. Simmer for another 5 minutes until everything is heated through.
If serving with puff pastry, bake according to package instructions and serve on the side or place on top of the soup.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
