INGREDIENTS
1 lb
boneless, skinless chicken breasts, cut into 1-inch chunks
2 cups
sliced carrots
4 cups
peeled, diced potatoes
1
medium onion, diced
2 cups
low sodium chicken broth
1 tsp
salt
1/2 tsp
pepper
1 tsp
dry thyme
1 cup
heavy cream
3 tbsp
flour
1 cup
frozen peas
1 tbsp
chopped fresh parsley
1
box refrigerated pie crust (2 crusts total)