Prep Work: Chop potatoes, onion, carrots, and parsnips .
Lightly salt and pepper chicken. Add chicken, vegetables (except peas), potatoes and 2 c. water in crock pot. Cook on high 5 hours or low 8 hours. (Every crock pot is different; some may need more or less time on low.)
Pour all broth and thyme into large, oven safe skillet and heat on medium heat and let it simmer while mashing potatoes. Set meat and vegetables aside.
Heat oven to 400 degrees.
Place hot potatoes in mixer bowl with sour cream, butter, flour and 1/2 c. broth from the skillet. Mix only until combined and chunks mashed, or mash with potato masher just until potatoes are in smaller chunks. Set aside.
Take 1/2 c. broth from skillet and whisk in small bowl with 1 Tbsp. softened butter and 1/3 c. flour. Return to broth in skillet.
Remove meat from bones and add to skillet with vegetables and peas; season with approx.1 tsp each salt and pepper (for yield of 6) to taste.
Spread potatoes over top of skillet. Place skillet in oven 15 minutes or until pie heated through.
OTL 2010