1. In 3 qt saucepan, combine potatoes and enough water to cover; heat to boiling over high heat. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes.

2. in skillet, heat 1 tbsp oil over medium-high heat. Add carrots and cook 5 mins, add onion and red pepper and cook until tender (about 10 mins). Add peas for last 3 minutes; transfer veggies to bowl.

3. Drain potatoes and mash with butter and 1/2 tsp salt. Gradually add milk and mash. Stir in chives.

4. In bowl, blend broth and flour.

5. Preheat oven to 400 F. In skillet, cook chicken, salt and pepper and thyme. (7-10 mins)

6. Stir in veggies and broth mixture. Cook, stirring constantly, until liquid has thickened and boils (3-5 mins)

7. Spoon chicken into 2 qt casserole, top with mashed potatoes. Place dish in foil lined baking dish to catch overflow. Bake until lightly browned (20-25 mins)