1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened. The onions should become translucent.

2. Add Garlic and Flour: Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir continuously for 1-2 minutes. This step is crucial for cooking out the raw flour taste and creating a roux that will thicken your soup.

3. Whisk in Liquids: Gradually whisk in the chicken broth, a little at a time, ensuring there are no lumps. Once all the broth is incorporated and smooth, slowly whisk in the milk. Bring the mixture to a gentle simmer, stirring frequently, until the soup begins to thicken. It should coat the back of a spoon.

4. Introduce Chicken and Seasonings: Add the cooked chicken, frozen peas, frozen corn, dried thyme, salt, and black pepper to the pot. Stir everything together to combine.

5. Simmer and Flavor: Continue to simmer the soup for 5-7 minutes, allowing the flavors to meld and the frozen vegetables to heat through. Taste and adjust seasonings as needed; you might want a little more salt or pepper.

6. Prepare Crescent Rolls: While the soup simmers, prepare the store-bought crescent rolls according to package directions. These will serve as your “pie crust” dippers.

7. Serve Warm: Ladle the hot soup into bowls. Serve immediately with warm crescent rolls on the side for dipping.