Start by melting the butter in a skillet set over medium heat.

Once melted, add the chopped onions and garlic, sautéing until they soften and become fragrant.

Next, toss in the frozen mixed vegetables, along with fresh thyme and the dried herbs. Stir to combine and cook for about 3 to 5 minutes.

Sprinkle the flour over the vegetable mixture, stirring it in to coat everything evenly.

Now add in the chicken broth while combining the ingredients. You’ll notice the sauce beginning to thicken as it cooks.

Season with salt, pepper, and red pepper flakes, then fold in the shredded chicken and bay leaf. Give everything a good stir.

Pour in the half and half, mixing until well incorporated. Reduce the heat and simmer for another 8 to 10 minutes, checking the seasoning along the way.

Once everything is well-mixed and flavors have melded, remove the skillet from heat and serve immediately.