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Chicken and Mushroom - Topped Potatoes

DIRECTIONS

Scrub potatoes and prick them in several places with the tip of a sharp knife. Place potatoes on a paper towel in a microwave oven and cook on HIGH for 7 minutes. Turn potatoes over and continue to cook on HIGH for 8 to 9 minutes or until tender.
Meanwhile, combine the broth, water, carrots, onions, and dried mushrooms in a large deep skillet. Cover and bring to a boil over high heat. Add thyme, salt, and pepper to broth mixture and simmer, uncovered, for 5 minutes.
Meanwhile, cut the chicken into 1-inch pieces and stir into the broth mixture. Simmer, uncovered, for 4 minutes. Place butter in a small custard cup or microwave-safe bowl and cook on HIGH for 10 to 15 seconds or until softened. Add flour and mix well. Stir flour mixture into stew. Simmer, uncovered, for 3 minutes or until sauce thickens and chicken is cooked through, stirring occasionally.
Split hot potatoes with a fork and squeeze the ends inward to fluff. If desired, sprinkle lightly with salt and pepper to taste. Spoon chicken mixture over the potatoes.