Step 1: Place the chicken breasts on a clean dry surface and cut them into bite-sized pieces.

Step 2: Coat the bottom of a deep sauté pan or Dutch oven with olive oil and place it over medium-high heat.

Step 3: Sprinkle the chicken with salt and pepper and add it to the pan. Stirring occasionally, sauté just until it's cooked through but not yet browned, about 5 minutes.

Step 4: Spoon the cooked chicken from the pan onto a large plate, cover with foil, and set aside.

Step 5: Keeping the heat at medium-high, add the onions and garlic and sauté until soft, about 4 minutes.

Step 6: Add the thyme and carrots, stir, and cook for about 2 minutes. Then add the potatoes, stir, and cook for another minute or so.

Step 7: Cover the pot, turn the heat to medium-low and let the vegetables steam until they are softer, but not all the way cooked through, about 5 minutes.

Step 8: Pour in the chicken stock, add the mushrooms and stir to blend. Cover the pot and simmer until the vegetables are fully cooked, about 10 minutes.

Step 9: Pour in the Hidden Valley® Original Ranch® dressing, and add the peas and cooked chicken. Stir until the dressing is fully incorporated, bring to a simmer, and remove from the heat. (If you want the sauce to become thicker, before adding the chicken, continue to simmer for another 10 minutes or so.)

Step 10: Serve!