Creamy chicken pot pie soup [whole30 & paleo]

This soup is on repeat at my house once it becomes chilly outside. It may look like a lot of steps and ingredients but I promise you they're all necessary. The cream sauce is what gives the soup its thick consistency plus a ton of added flavor that replicates chicken pot pie. I recommend baking the chicken while you make the soup & sauce to use your time wisely.
 
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Cream sauce ingredients;
2 tablespoons ghee
2 tablespoon arrowroot starch
1 small onion, diced
1 1/2 cups chicken broth
1/2 cup canned coconut milk, full fat
1/2 tablespoons brown mustard
1 1/2 tablespoons nutritional yeast
1/2 teaspoon dried thyme
Salt and pepper to taste

Soup ingredients:
3 tablespoons avocado oil
1 cup of chopped carrots
1 cup of chopped celery
2 garlic gloves, minced
2 large Yukon gold potatoes, peeled & diced
2-1/2 cups of chicken stock
3-5 fresh sprigs of thyme
1 sprig of fresh rosemary
1 bay leaf
1/4 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 cup of frozen peas

Bake the chicken;
1. Preheat oven to 425.
2. Line a sheet pan with parchment.
3. Lay out 1lb of chicken, drizzle with avocado oil, and sprinkle with salt and pepper on both sides.
4. Bake for 20-25 minutes until internal temperature reaches 165.
5. Remove from the oven and set aside.
6. Shred after 10 minutes of resting (I shred chicken in my kitchen aid with the paddle attachment on. Cover with a towel and turn on high for 10 seconds)

Make the sauce:
1. Melt ghee over medium heat in a medium sized pan. Add the onion and cook 6-8 minutes.
2. Whisk arrowroot starch into chicken stock, coconut milk, mustard, thyme and nutritional yeast.
3. Add to the pan and whisk. It will start to thicken. Bring to a boil as you continually whisk.
4. Once boiling, reduce to low and let the sauce simmer for 2 minutes while whisking. Remove from heat and add salt and pepper to taste.

While the chicken bakes, make the soup;
1. Heat Dutch oven pot over medium heat with the avocado oil.
2. Sauté carrots & celery until tender, about 7-10 minutes. Add garlic and cook another minutes.
3. Add potatoes and stir.
4. Add chicken stock, fresh thyme sprigs, spices (listed above) and a bay leaf. Bring to a boil.
5. Cover, lower the heat, and let simmer 10-15 minutes until potatoes are cooked.
6. Add shredded chicken to the pot and creamy sauce. Add the peas.
7. Season with salt and pepper to taste. Serve and enjoy!