Chicken and Vegetables

• 1 tablespoon olive oil
• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into ½" cubes
• ½ lb yellow or white potatoes, peeled and cut into ½" chunks
• 2 units carrots, peeled and sliced into half moons
• 1 stalk celery, finely chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons white wine
• 1 tablespoon tomato paste
• 1 teaspoon salt
• ½ teaspoon dried thyme
• 3 cups chicken broth, low sodium
• 2 units bay leaves
• 2 tablespoons corn starch
• 2 tablespoons water
• ½ cup peas
• ¼ cup heavy cream