Chicken and Herb Pot Pie Stoup

Deselect All

2 small pieces boneless, skinless chicken breasts

1 bay leaf

1 tablespoon extra-virgin olive oil

2 carrots, peeled and diced

3 small ribs celery from the heart, chopped

1 medium onion, chopped

2 cloves garlic, finely chopped

1 large potato, peeled and diced

Salt and freshly ground black pepper

1 quart chicken stock

1 cup frozen peas

3 to 4 sprigs fresh tarragon, leaves finely chopped

2 tablespoons finely chopped lemon thyme or thyme leaves

1/4 cup finely chopped flat-leaf parsley, a handful

3 tablespoons butter

2 rounded tablespoons all-purpose flour