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Pat the chicken dry and season with salt and pepper on both sides.
In a large skillet, heat 2 tablespoons of avocado oil over medium heat until shimmering.
Sear the chicken on both sides for 3-5 minutes until golden. Remove from the pan. Don’t worry if the chicken isn’t cooked through at this point. Once cool enough to handle, dice into bite-sized pieces.
Add another drizzle of avocado oil as needed and saute the diced onion, carrots, celery, and potatoes for 4-5 minutes until softened. Add the garlic, poultry seasoning, and about a teaspoon of salt and a few grinds of pepper and cook for another minute.
Sprinkle the gluten-free flour over the vegetables and stir to coat. Cook for about 2 minutes.
Stir in the coconut cream and broth. Bring the mixture to a simmer and cook for 3–4 minutes until it slightly thickens.
Stir in the diced chicken and simmer, uncovered, for 15 minutes.
Stir in the frozen peas. Remove from the heat and serve with fresh parsley. Enjoy!