Wash 3 stalks of celery and peel 3 carrots. Cut the vegetables and ½ of an onion into a small dice. ⁣⁣

Heat 1 Tbsp of olive oil in a large pot over medium high heat. Add the vegetables and cook until the onions are translucent. ⁣⁣

Add the chicken breast and 14.5 oz can of chicken broth. Cover the pot and reduce the heat to medium low. Cook for 25-30 minutes or until the chicken has cooked through. ⁣⁣

Once the chicken has cooked remove it from the pot and shred with two forks. ⁣⁣

Mix 2 Tbsp of cornstarch with 2 Tbsp of cold water and add to the pot to create a gravy. Stir to incorporate and bring to a boil to thicken. ⁣⁣

Once the sauce has thickened, add the shredded chicken and peas.⁣⁣

Preheat your oven to 400°F. ⁣⁣

Wash and peel the carrots and cut on a bias to pieces about 1" thick and 2-3" long.⁣⁣

Transfer the carrots to a sheet pan, oil and bake for 20 minutes, flipping halfway through. ⁣⁣

Wash and cut the turnips into a large dice. Boil in a large pot of water until soft.⁣⁣

Drain the water and add ¼ cup of almond milk. Mash until smooth⁣⁣

Divide your ingredients evenly between 5 containers.