In a large 5-Quart pot, stir together butter, diced onion, minced garlic, diced celery and sliced mushrooms over low heat until butter is melted and vegetables have started to soften (about 3 minutes).
Stir in flour until white is no longer visible (about 1-2 minutes).
Stir in chicken stock, milk, heavy cream, carrots, potatoes, peas, corn, chicken, Italian seasoning, garlic powder, thyme, salt, pepper and bay leaves. Stir all together until well mixed then bring to a boil and then turn down the heat to a simmer, and simmer over low heat (about 2 on stove dial) until potatoes are tender (10-15 minutes). Stir often so this doesn’t come to a boil or burn at the bottom.
Remove from heat. Remove both bay leaves.
Serve hot and sprinkle fresh parsley over the top of each serving. This goes great with homemade biscuits!
To Store: Store leftovers in a sealed food storage container in the fridge for 4-5 days.
To Reheat: Reheat in the microwave or on the stovetop until hot.
Feel free to use leftover turkey and make turkey pot pie soup. This is a great recipe for using up leftover Thanksgiving and Christmas turkey.
Half and half or whole milk can replace the heavy cream, if you prefer to make this soup a bit lighter.