French Peasant Chicken Stew

2 cups baby cut carrots
1 cup sliced fresh mushrooms (about 3 oz)
4 small red potatoes, cut into quarters
1 jar (12 oz) chicken gravy
1 can chicken broth
1 tsp thyme
1/2 cup frozen sweet peas
2 to 2 1/2 pounds chicken, cooked and cut into pieces

In large pot, mix all ingredients except peas and chicken.  Heat to boiling over medium-high heat.  Reduce heat to medium-low.  Cover and simmer for 20 minutes or until vegetables are tender.  Stir in peas and chicken.  Cover and simmer about 5 minutes or until peas are tender. 

Serves 6