Add the olive oil to a skillet over medium-high heat.
1 ½ Tablespoons Olive Oil
Saute the onions and carrots until they start to soften.
1 Medium White or Yellow Onion, 1 Cup Carrots
Once the onions and carrots have started to soften, add the butter and the starch. Stir to melt the butter and coat the vegetables in the starch till no dry flour remains.
2 Tablespoons Butter, ¼ Cup Corn Starch
Add the peas, corn, diced potatoes, and chicken to the pot.
1 Cup Diced Potatoes, 1 Cup Peas, 1 Cup Corn, 2-3 Cups Diced Cooked Chicken
Once you've mixed the chicken and veggies in, add the spices, stock, and milk.
Let the chicken and veggie mixture simmer on low heat for about 5-10 minutes until the sauce starts to thicken.
2 Cups Chicken Stock/ Broth, 1 Cup Milk, 2 Teaspoons Salt, 1 ½ Teaspoons Pepper, ¾ Teaspoon Garlic Powder, ½ Teaspoon Sage