Chicken pot pie minus the pie

Sometimes you want food so comforting you just forget how cold it is outside. This is one of those dishes. We were craving the creaminess of a chicken pot pie, but did not want to add so many calories to our meal. 

What you need: 
2 chicken breasts cooked and chopped 
1 cup of peas (we used organic frozen)
1 cup of corn 
1/2 cup chopped raw carrot 
1/2 cup chopped raw celery 
1 small sweet onion chopped 
1/4 cup cream or half and half 
3 cups chicken broth 
1/2 tsp red pepper (optional) 
Salt and pepper
How to do it:
Heat up a soup pot with a little cooking spray or olive oil and add all veggies. Cook about 5 minutes stirring as needed or until onions are translucent. Add in chicken and broth. Bring to a boil. Turn heat to medium low and let simmer for at least 20 minutes or until carrots are cooked through. Mix in seasonings. Turn heat to low. Stir in the cream. 
Serve with crusty farmers bread! Trust me you will want it to soak up this goodness.