In a heavy bottomed pot or large, deep skillet, sauté butter, shallots and thyme for a few minutes over medium-hight heat until soft and fragrant. (I used this huge cast iron skillet that I LOVE to use for large one-dish family meals.)

Add carrots, celery, and salt and sauté for five more minutes. Then add garlic and cook for another minute.

Sprinkle veggies with 2 tbs all purpose flour and stir until well combined. Add the wine and let it cook for just a minute, then add milk, whisking gently until it thickens.

Add broth, shredded chicken, frozen peas, and blended steamed cauliflower and combine well. Finish with some fresh cracked pepper and any additional salt to taste.

At this point you can serve it as a soup alongside a biscuit or piece of crusty bread. Or you can cover with a layer of pie crust or biscuit dough and bake until the top is brown and cooked through for a more traditional pot pie. The macros are calculated for the soup alone.