INGREDIENTS
8
Chicken thighs (about 2 lb), boneless skinless
4
Carrots, medium
3
stalks Celery
2 tbsp
Italian (flat-leaf) parsley
1
Onion, medium
1 1/2 tsp
Thyme, dried leaves
3
Yukon gold potatoes, medium
3 cups
Progresso chicken broth
1/2 tsp
Black pepper, freshly ground
1/4 cup
Cornstarch
1 1/2 tsp
Salt
1
box Pillsbury pie crusts, refrigerated
2 tbsp
Butter
1/2 cup
Heavy whipping cream
1/4 cup
Water