Chicken Pot Pie Stew

I forgot to take a picture of this before I ate it, so this is a picture of the leftovers! This soup is so warm and cozy. The broth is drinkable, rich and delicious. What gave me the idea for this soup was a chicken pot pie. I'm eating low carb right now so I didn't want to make a real chicken pot pie, but I was wanting those flavors. As I was making the "pot pie insides" I spontaneously decided to make it a soup, by adding a lot more liquid. I'm so glad I did, this was terrific! I used a lot of seasonings, but use any combination of the ones I list according to your preferences. I was going to add fresh parsley at the end, but I forgot to add it! I'll add some in for the leftovers, parsley is full of great vitamins!
-Amanda

Chicken Pot Pie Stew

2 chicken breasts, previously cooked
4 tbsp butter or ghee, split
1.5 cups of chopped mushrooms
1 small onion, chopped
2 carrots, diced
2 celery stalks, sliced
2 cloves of garlic, minced
1 cup frozen peas
1/4 cup whole wheat flour
1 cup heavy cream
4 cups chicken stock (I use homemade)
salt, pepper
1/2 tsp curry powder
1/2 tsp oregano
1/2 tsp thyme
pinch of tarragon (this is a strong spice)
pinch of dill

In a large soup pot, melt two tablespoons of ghee or butter. Add diced carrot, onion and celery. Cook on a low heat until carrots begin to get soft. Add in garlic and mushrooms. Continue to cook on med-low until mushrooms are cooked through. Add all the spices. Add two more tablespoons of butter or ghee and stir until melted. Sprinkle flour over the vegetables and stir until the flour is wet from the butter and coats the vegetables. Add chicken stock and bring to a boil. Reduce heat to a simmer and add the heavy cream. Right before serving, add the chicken and peas, cooking long enough to defrost the peas. Enjoy!