Step 1

Heat oven to 425°F. In small bowl, mix flour, salt, pepper, thyme and sage; set aside.

Step 2

In 10-inch ovenproof stainless steel skillet, melt butter over medium-high heat. Add carrots, parsnip, sweet potato and onion. Cook 10 to 15 minutes, stirring occasionally, until vegetables begin to brown and soften slightly. Stir in garlic; cook 30 to 60 seconds or until fragrant.

Step 3

Sprinkle flour mixture onto vegetables in skillet; stir well. Gradually stir in broth and whipping cream; heat to simmering. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until bubbly and thickened. Remove from heat; carefully stir in chicken. Let stand 10 minutes.

Step 4

Unroll pie crust; place on top of mixture in skillet. Carefully crimp around edges of pie crust onto skillet (skillet will be warm). With sharp knife, cut slits in top of crust in several places.

Step 5

Bake 18 to 23 minutes or until crust is golden brown. Carefully remove skillet from oven; let stand 10 minutes before serving. Serve with fresh thyme.