Ingredients:

4 bone-in, skin on chicken thighs (2 – 2 1/2 cups cooked, shredded chicken)
8-10 Oz campanelle pasta
2 Tablespoons oil, butter or rendered chicken fat
1 onion, chopped
2-3 carrots, peeled and diced
1 celery stalk, chopped
2 garlic cloves, minced
2 Tablespoons all-purpose flour
2 cups chicken broth
1/4 cup heavy cream
1 cup frozen tender peas
1-2 Tablespoons fresh parsley, minced
salt, ground black pepper, to taste