1. In a large nonstick skillet, heat oil on medium-high. When oil is hot, add onion and carrot and cook until browned at the edges, 3 to 5 minutes. Add potato and stir to combine. Add 1 cup of the chicken broth and bring to a boil. Reduce heat to low and simmer until potatoes are tender and broth is completely absorbed, about 6 to 8 minutes.
2. Add flour and stir to combine. Add remaining 11/2 cups broth and bring toa boil. Reduce heat to low and simmer until sauce is thickened, 3 to 5 minutes. Add peas, chicken, thyme, parsley, salt, and pepper. Pour onto a flat dish and refrigerate until cold, about 25 to 30 minutes. Make pockets according to Pocket Sandwiches recipe.
Source: Fresh Magazine January, February 2010