Chicken A La King

1 package (5-6 piece) Chicken thighs	1 small chopped onion
1/2 C. chopped celery	1/2 C. chopped carrot
1 tsp. garlic, minced	black pepper
1 can (reduced sodium) chicken broth	1 can cream of chicken soup (fat free)
2 Tbs. corn starch	1/4 cup chopped parsley

Preheat your 10" skillet. Place washed chicken thighs in skillet. (If you preheated, they will not stick to the bottom.)  Season the chicken with pepper and garlic.  Add can of chicken broth and boil the chicken until it is no longer pink. Put chopped onion, celery, carrot, bay leaf and garlic in a skillet, reduce heat, cover, and simmer until vegetables are tender. Dissolve corn starch in small amount of cold water.  Add to chicken.  Stir in cream of chicken soup and parsley, blending well. Mix well and heat thoroughly.
Served with biscuits it is chicken a la king; with noodles, it is chicken hot dish. If I threw this in a pie crust it would be a pot pie. I love this recipe.