Melt 1 tablespoon of butter in a small skillet over medium heat.

Chop the chicken tenders into small pieces.

Add the diced chicken to the skillet, season with salt and pepper.

Cook the chicken until browned on all sides, about 4 minutes per side. It's okay if the insides are still slightly pink.

Remove the chicken from the pan, leaving as much butter as possible.

Return the pan to the heat.

Add the remaining 1 tablespoon of butter to the pan.

Add the diced onion and carrot to the pan.

Sauté over low heat for 5 minutes, until the vegetables have softened but not browned.

Add the frozen peas and corn to the pan.

Turn the heat back to medium.

Crush the dried thyme leaves in your hand to release the oils.

Add the crushed thyme to the skillet.

Stir to combine all the ingredients.

Sprinkle the flour over the mixture and stir to combine.

Cook for 1 minute.

Add the heavy cream and milk to the pan, along with salt and pepper to taste.

Bring the mixture to a simmer over medium heat until thickened, about 1-2 minutes.

Meanwhile, toast the bread slices.

Slice the toast diagonally.

Divide the toast between plates.

Top each plate with the chicken and vegetable mixture.

Serve immediately.