Chicken Pot Pie Chowder

Ingredients

2 tablespoons extra-virgin olive oil

1½ cups medium-diced carrot (about

3 medium carrots)

1 cup medium-diced celery (about

2 stalks)

1 cup small-diced yellow onion (about

½ medium onion)

2 garlic cloves, minced

1½ teaspoons kosher salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more for serving (optional)

2 cups thinly sliced baby bella mushrooms

2 tablespoons arrowroot or tapioca flour

4 cups low-sodium chicken broth

1 cup unsweetened full-fat coconut milk

2 cups medium-diced unpeeled Yukon

Gold potatoes (about ½ pound)

2 teaspoons fresh thyme leaves or

1 teaspoon dried, plus more fresh thyme for serving (optional)

1 bay leaf

¼ teaspoon cayenne pepper

2½ cups diced cooked chicken (I use a rotisserie chicken)

1 cup frozen peas

2 tablespoons finely chopped fresh parsley

Grated zest of ½/2 lemon

1 tablespoon freshly squeezed lemon juice (about ½ lemon)

Directions

IN a large pot or Dutch oven, heat the oil over medium heat. Add the carrots, celery, onion, garlic, salt, and black pepper and cook, stirring, until the veggies are tender, about 5 minutes. Stir in the mushrooms and sauté for an additional 2 minutes.

REDUCE the heat to medium. Add the arrowroot flour and stir until well combined with the vegetables. Continue stirring and slowly pour in the chicken broth, scraping up any browned bits on the bottom of the skillet.

ADD the coconut milk, potatoes, thyme, bay leaf, and cayenne and stir to combine. Bring the soup to a boil. Reduce the heat to a light simmer, cover, and cook, simmering, until the potatoes are fork-tender, about 12 minutes.

ADD the chicken, peas, parsley, lemon zest, and lemon juice. Stir untill well combined. Simmer, uncovered, until the peas are thawed, about 4 minutes. Taste and adjust the salt as desired. Discard the bay leaf.

SERVE in bowls topped with fresh thyme leaves and additional freshly ground black pepper, if desired.