In a large pot over medium heat, melt the butter. Add the carrots, celery, and onions. Cook for about 5 minutes, or until vegetables are softened.
Add in the garlic and cook an additional minute.
Whisk in the flour, and cook for 30 seconds.
Pour in the chicken stock, along with potatoes and spices. Bring to a boil, and turn the heat down to a simmer. Cook for 15 minutes, or until potatoes are tender.
Add in the cooked chicken, milk or half and half, peas, and corn. Simmer an additional 5 minutes, or until everything is warmed and cooked through.
Serve with biscuits for dipping!
