Bake the piecrust according to instructions on the package. Pre-heat oven to 400 degrees. Heat oil in a large pot over medium-high heat.  Add the Vegetable Bowl and cook until just tender (about 5 minutes).  Season to taste with salt and pepper. Transfer cooked vegetables to a large bowl.  

Pie Filling.  Heat the butter in the same pot over medium heat.  When the foaming subsides, add the flour.  Whisk continuously until the foaming again subsides.  Whisk in the chicken broth, milk and thyme.  Bring to a simmer and whisk until the sauce thickens (about 1 minute).  Stir in the sherry and season to taste with salt and pepper.  Add the cooked chicken and vegetables to the pot and stir to combine. Stir in the frozen peas.  Pour the mixture into the piecrust and bake at 400 degrees until hot and bubbling (about 20 minutes).

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