Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery, and sliced carrots, then sauté for 5–7 minutes until they’re soft and lightly golden.

Add the sliced mushrooms and minced garlic to the pot. Cook for another 5 minutes, stirring occasionally.

Stir in the flour, cooking for 1 minute until it turns lightly golden.

Pour in the chicken stock and add the sliced Yukon gold potatoes, along with the salt and black pepper. Bring to a boil, then reduce heat and simmer partially covered for 12–15 minutes.

Incorporate the cooked shredded chicken, frozen peas, and corn. Pour in the whipping cream and stir together, letting it simmer for an additional 5 minutes.

Adjust seasoning to taste before removing from heat. Garnish with extra chopped parsley if desired.