INGREDIENTS
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1 1/2 pounds boneless skinless chicken thighs
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2 cups frozen corn
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2 cups frozen peas and carrots blend
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2 cups frozen mushrooms
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1 teaspoon dried thyme
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 cups chicken broth
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1/4 cup heavy cream
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cornstarch slurry (2 tablespoons corn starch whisked with 2 tablespoons water)
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8 oz package crescent roll sheet