Heat a Dutch oven or large soup pot over medium-high heat. Add the butter and let it melt completely.

Once the butter is melted, add the sliced carrots, mushrooms, celery, and shallots/onions. Sauté the mixture for about 3-4 minutes, or until the mushrooms release their liquid and it evaporates.

Sprinkle some of the homemade seasoned salt and pepper over the vegetables. Cook for an additional 6-7 minutes, stirring occasionally, until the vegetables are tender. Adjust the heat if necessary to keep them from browning too much.

Add the pressed garlic, poultry seasoning, and dried thyme. Sauté for another 1-2 minutes, until the garlic becomes fragrant.

Next, sprinkle the flour over the cooked vegetables and stir to coat. Allow it to cook for about 1 minute to eliminate the raw flour taste.

Gradually pour in the chicken stock while stirring continuously to prevent lumps. Follow this with the milk, increasing the heat to medium-high. Bring the mixture to a simmer, stirring occasionally.

Once simmering, add the gnocchi to the pot and stir to combine. Continue to simmer over medium heat for 5-6 minutes, stirring frequently, until the gnocchi are tender and cooked through.

Stir in the shredded chicken and frozen peas. Taste the mixture and adjust the seasoning with more salt and pepper if needed.

Ladle the delicious mixture into bowls and serve hot, enjoying the warmth and comfort in every bite.