1/4 teaspoon dried thyme
1 1/2 pounds chicken breasts, skinless, boneless, and cut into 1-inch chunks
Olive oil cooking spray
1 large onion, finely chopped
1 can (14.5-ounce) lower-sodium chicken broth (1 3/4 cups)
2 cloves garlic, chopped
5 medium (about 1 pound) parsnips, peeled and thinly sliced
3 medium carrots, thinly sliced
3 stalks celery, thinly sliced
6 (each 14- by 9-inch) sheets frozen phyllo, thawed
2 tablespoons cornstarch
1/2 cup water
2 cups frozen peas, thawed
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
If you can't find olive oil cooking spray, use a pastry brush to lightly coat each phyllo sheet with olive oil. Easy as Pie: To prevent pastry from drying out, work with 1 sheet at a time, keeping the others covered.
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