Creamy Chicken and Fall Vegetable Skillet Pot Pie Recipe | Pillsbury

Ingredients

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon dried sage leaves
• 1/4 cup butter
• 1 cup chopped peeled carrots (about 2 medium)
• 1 cup chopped peeled parsnip (about 1)
• 1 cup chopped peeled sweet potato (about 1 small)
• 1/3 cup chopped onion
• 1 teaspoon finely chopped garlic
• 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
• 1/2 cup heavy whipping cream
• 2 cups chopped deli rotisserie chicken
• 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• Chopped fresh thyme, if desired