Preheat your oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.

In a skillet over medium heat, cook the chicken breasts until golden brown and fully cooked (6-7 minutes per side). Let cool slightly before shredding.

In the same skillet, sauté the chopped onion and diced carrots for about 5 minutes until softened.

Add shredded chicken, frozen peas, garlic powder, thyme, and chicken broth to the skillet. Mix well and heat through.

In a separate bowl, blend cream cheese with some broth until smooth. Pour this over the chicken mixture and stir gently until coated.

Transfer to the prepared baking dish and bake for 25-30 minutes until bubbly and golden.