1
: Heat oil in large saucepan over high heat. Add vegetables, thyme, salt and pepper. Cook and stir until vegetables begin to soften, about 5 minutes. Add cooked chicken. Add flour and stir to coat. Cook 1 minute, stirring constantly. Add chicken stock and stir, picking up any cooked bits from bottom of pan. Bring to a boil. Reduce to simmer, cover and cook about 10 - 15 minutes, or until vegetables are soft. Add frozen peas and evaporated milk and stir until heated through. Serve.