Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Sauté until the mushrooms release their liquid and the liquid has evaporated, 3-4 minutes. Season with seasoned salt and pepper then continue to sauté, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.

Add garlic, poultry seasoning, and dried thyme then sauté until garlic is very fragrant, 1-2 minutes.

Sprinkle flour over vegetables then stir to coat and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high. Bring mixture to a simmer, stirring occasionally.

Add gnocchi and stir to combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes.

Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary. Ladle into bowls then serve.