In the same dutch oven with the chicken removed, melt 5 tbsp of butter over medium heat.
Add cubed potatoes and diced onion and sauté until translucent.
Add minced garlic, chopped celery, shredded carrot, thyme, parsley, red pepper flakes, garlic powder, onion powder, cayenne, salt, and black pepper to the skillet. Stir well and sauté for 3-5 minutes.
Melt 3 more tbsp of butter in the skillet (with the rest of your ingredients) and stir in all-purpose flour to create a roux. Cook down your flour flour about 3-5 minutes.
Gradually pour in chicken broth, then add heavy cream. Stir until combined
Add the shredded chicken and bullion cube to the dutch oven, stirring to distribute everything evenly.
Let the sauce simmer until thickened, then reduce the heat and simmer for 15 more minutes.
Lastly, taste your filling and see if youd like to adjust the seasonings at all. Throw in your peas and stir.