Cut the carrots into chunks and the onions into large pieces.

Add the carrots, onions, chicken drumettes, water, and bay leaves to a pot and simmer on low heat for about 15 minutes, then add the milk and continue to simmer.

Since potatoes can easily fall apart, pre-cook them using a steamer or microwave. It's okay if they're slightly firm as long as they're mostly cooked through.

For the white sauce, melt the butter in a frying pan. Once melted, add the flour and mix thoroughly until well combined.

Gradually add the milk to the mixture in step 4, stirring continuously. It should become thick. At this point, it will be quite firm.

Add the potatoes to the pot with the vegetables and meat. Simmer on low heat until the potatoes are fully cooked.

Mix some of the soup from the pot into the white sauce until it reaches a smooth consistency.

Add the white sauce to the pot in step 6 and simmer on low heat for a few minutes until it thickens. Adjust the flavor with honey, sugar, salt, and white pepper.