Return chicken to Dutch oven. Sprinkle flour over chicken-vegetable mixture; stir to coat. Cook at least 1 minute or until flour is no longer visible. Add broth; heat about 4 minutes or until boiling. When broth begins to bubble and thicken, stir in cream. Add frozen peas, parsley and thyme; mix well. Cook 1 minute longer. Taste; if necessary, add more salt and pepper.