Easy Turkey à la King

Melt the butter in a large skillet over medium high heat. When it begins to foam, add the onion, celery, and carrots. Add a pinch of salt then reduce heat to medium low. Stir and cook until soft. Add the garlic and cook for 1 minute, stirring constantly.
Sprinkle the thyme, rosemary, and sage onto the veggies. Let the spices bloom by stirring constantly for a minute.
Increase the heat to medium, then sprinkle on the flour. Whisk until the flour seems cooked, about 3 minutes.
Whisk in the chicken stock first, and then the whole milk. Increase the temperature a tiny bit and let the milk heat up. Whisk constantly for a couple of minutes, until the sauce has thickened.
Lower the heat to medium low, add the diced roasted red peppers, shredded meat, frozen peas, salt, and white pepper to taste. Stir and cook until heated through, roughly 5 minutes.
Serve warm over cooked rice or the carb of your choice with chopped parsley as a garnish.

Melt the butter in a saucepan over medium high heat, then whisk in the flour. Cook the flour, whisking constantly, for at least 3 minutes.
Pour in the chicken stock and whisk it in, then do the same for the milk. Whisk for a few minutes until the sauce has thickened, then remove from the heat.
Add the onion, carrots, celery, garlic, spices, meat, and white sauce to a crock pot. Cover and cook on low for 4 to 5 hours.
During the last 30 minutes, turn the heat up to high, then add the frozen peas and the chopped roasted red peppers. Stir, cover, and cook for 30 minutes.