Ingredients: • 2 pounds of cooked chicken shredded • 4 Tablespoon butter or dairy-free butter • 1 1/2 Teaspoon onion powder • 1 Teaspoon salt • Pepper to taste • 6 Tablespoon flour or gluten-free flour • 6 cups chicken broth • 2 Cups skim or oat milk • 2 carrots chopped • 1- 15 oz can peas Directions: \t Melt butter and add in the onion powder, salt, and pepper. \t Stir in flour and cook for a minute or two \t Add in chicken broth, veggies and bring to a simmer \t Add in milk and simmer until it thickens. Add shredded chicken about 12-15 minutes later and heat through. INSTANT POT: Add all ingredients together except for the flour and milk option to the instant pot for 20 minutes. Quick-release and continue with step 2 then step 4. Serves 10.