Stew

8 boneless skinless chicken thighs (about 2 lb)
3 cups Progresso™ chicken broth (from 32-oz carton)
4 medium carrots, peeled and cut diagonally into 1/4-inch slices
3 medium Yukon gold potatoes, cut into 1-inch cubes
3 stalks celery, cut diagonally into 1/4-inch slices
1 medium onion, diced
1 teaspoon dried thyme leaves
1 ¼ teaspoons salt
1/2 teaspoon freshly ground black pepper
¼ cup cornstarch
¼ cup water
1/2 cup heavy whipping cream
2 tablespoons finely chopped Italian (flat-leaf) parsley

Pie Crust Crackers

2 tablespoons butter, melted
1/2 teaspoon dried thyme leaves
¼ teaspoon salt
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box