Step 1

Add the butter to a large pot or dutch oven and let melt over medium heat.

Step 2

Add in the diced onion and carrot and saute for about 5-7 minutes.

Step 3

Add in the garlic, thyme, Italian seasoning, salt, pepper and red pepper flakes.

Step 4

Saute for about 2 minutes.

Step 5

Whisk in the flour.

Step 6

Add in the cashew cream and chicken broth and simmer for about 5 minutes to let thicken slightly.

Step 7

Add in the shredded chicken, peas and corn.

Step 8

Let simmer over low heat for 10-15 minutes, stirring occasionally until thick.

Step 9

Serve as is or with fresh parsley, bread etc!