Tender pieces of chicken, carrots, mushrooms and potatoes in a creamy chicken pot pie style broth is the perfect way to enjoy a warm meal. The peas add a sweet burst of flavor and the onions, garlic and poultry seasoning add the depth of flavor. The cream sauce is created using good chicken stock and cashew cream. You could also use good chicken stock and my creamy cauliflower garlic sauce.
3 cups cooked chicken breast, cubed
1 pound small potatoes, diced (white or Yukon Gold)
2 large carrots, peeled and diced
1 yellow onion, diced
4 ounces mushrooms, diced (I use crimini or baby bella)
1 cup green peas
1 cup corn kernels
3 cups good chicken stock
3 large cloves garlic, minced
½ cup cashew cream*
2 tablespoons coconut oil
1 teaspoon poultry seasoning
½ teaspoon salt
fresh ground black pepper to taste
Add the coconut oil to a large soup pot over medium high heat to melt. Then add the onion, carrot and mushrooms and sauté 4-5 minutes or until the onions begin to turn translucent. Then add the garlic and cook for 1-2 minutes until it is tender.