Cashew cream :Place cashews in a pot of boiling water. Let soak for 40 minutes off the heat. Drain cashews and discard soaking water. Place cashews in a blender with the chicken broth. Blend until very smooth. Set aside.Chicken filling :In a large non-stick skillet, heat 2 tbsp (30 mL) of olive oil over medium-high heat and sauté chicken with a little salt and pepper for about 4 minutes, until golden but not overcooked. Set aside on a plate.In the same skillet, heat remaining olive oil over medium heat and sauté onion and carrots for 4 minutes, stirring constantly. Add garlic, potatoes and salt and sauté and stir for another 3 minutes.Add chicken broth and simmer for about 15 minutes, stirring occasionally, until vegetables are tender and most of the liquid has evaporated.Stir in cashew cream, chicken and remaining ingredients. Stir and cook for 2 to 3 minutes, until cashew cream thickens. Remove from heat and adjust seasoning if necessary. Set aside.Mashed potatoes :In a large pot of boiling salted water, cook potatoes until very tender. Drain.Using a potato masher, mash potatoes with margarine, unsweetened oat or almond milk, Dijon mustard, salt and pepper. Set aside.Assembly :Preheat oven to 400°F and place the rack in the center.Divide the chicken filling between 6 small ovenproof dishes and cover with mashed potatoes. Drizzle with olive oil and bake for about 20 minutes.*If you don't like the taste of tarragon, you can replace it with fresh basil.Source : K pour Katrine

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Cashew cream : 1 cup (250 mL) unroasted, unsalted cashews 1 3/4 cups (430 mL) chicken stock Chicken filling : 2 tablespoons (30 mL) olive oil + 1 tbsp (15mL) 750 g 4 chicken breasts cut into cubes 1/2 onion, chopped 2 medium carrots, diced 2 cloves garlic, chopped 1 medium (or 2 small) potato peeled and diced 1/2 teaspoon (2,5 mL) salt 1 1/2 cups (375 mL) chicken broth 1 cup (250 mL) frozen peas 2 tablespoons (30 mL) chopped fresh tarragon 2 tablespoons (30 mL) minced fresh parsley 1/4 cup (60 mL) chopped fresh chives 2 cups (500 mL) baby spinach pepper, to taste Mashed potatoes : 7 cups (1,75 L) yellow-fleshed potatoes, cubed 1/3 cup (80 mL) dairy free margarine, plant-based 3/4 cup (180 mL) unsweetened oat or almond milk 1 tablespoon (15 mL) Dijon mustard 1 teaspoon (5 mL) salt Pepper, to taste Drizzle of olive oil Chives, for garnish