Sauté the aromatics

• Melt the butter in a pan and cook the onion, carrot and garlic until softened.

Add the vegetables and chicken

• Add the diced potatoes and the chicken to the pan.
• Stir and cook so the chicken starts to take on colour.

Make the sauce

• Sprinkle in the flour and stir to make a roux.
• Pour in the chicken broth and half and half, keeping the total liquid at about 2 cups.

Season the filling

• Add the onion powder, garlic powder, Italian seasoning, crushed red pepper, black pepper and sugar.

Add the peas and simmer

• Stir in the frozen peas.
• Let everything simmer until the liquid reduces and turns a golden caramel colour.

Finish the filling

• Season with salt and lemon juice at the end, tasting as you go.