Preheat the oven to 425 degrees and adjust the rack to the highest position. All vegetables should be washed and dried.
Carrots should be peeled, cut, and finely chopped. Chop the celery finely. Half of the onion should be halved, peeled, and diced.
Garlic should be peeled and minced. Remove half of the thyme leaves off the stalks and chop them.
In a medium ovenproof pan, heat a drizzle of oil over medium.
Season with a good amount of salt and pepper and arrange the chicken in a single layer.
3 to 5 minutes, stirring periodically, until golden brown (cooking will end at step 5). • Place on a platter.
12 tsp thyme thyme thyme thyme thyme thyme thy (you will use this in step 5).
In the same pan as the chicken, heat a drizzle of oil on medium-high.
Season with salt and pepper and add the carrots, celery, and chopped onion. Cook, stirring occasionally, for 5 to 7 minutes, or until veggies are softened.
Cook for 30 seconds, or until the garlic and remaining chopped thyme are aromatic.
2 tablespoons butter, added to the pan with the veggies Stir in the flour when it has melted, and simmer for 1 minute.
In a large mixing bowl, combine 114 cups water, broth concentrate, salt, and pepper.
Bring to a boil and simmer for 3-5 minutes, or until the sauce has thickened. Turn the stove off.
Stir in the cream cheese until it is completely melted, then add the chicken. Salt & pepper to taste.
Microwave 1 tbsp butter in a small microwave-safe bowl for 30 seconds, or until melted.
Remove the cookies from their box and peel each one along the middle to make two thinner cookies.
Brush the melted butter over the cookie filling and sprinkle with the leftover minced thyme.
12 to 15 minutes on top rack until cookies are golden brown and chicken is cooked through.
Allow at least 5 minutes for the pie to cool before serving. Serve immediately in shallow dishes or platters.