Arrange the bacon strips in a large Dutch oven or stockpot and place it over medium heat. Cook the bacon, turning occasionally, until just crisp. Remove the bacon to paper towels to drain. Remove all but about 1 1/2 tablespoons of drippings from the pan. Crumble the bacon and set aside.

To the bacon drippings, add the sliced celery, onion, and mushrooms. Cook, stirring frequently, until the onion is translucent and the mushrooms are softened.

Add the sweet potatoes, poultry seasoning, pepper, and chicken stock to the pan. Bring to a boil; reduce the heat to low and simmer for about 20 to 25 minutes, or until the sweet potatoes are tender.

Add the chicken and thawed frozen peas and cook for 3 minutes longer. Add the cream or milk and bring to a simmer. Taste and add kosher salt, as needed.

Garnish servings with sliced scallions or chopped parsley.