Meanwhile, add olive oil to a Dutch oven, sauté onion, carrots, and celery for 5-7 minutes until just tender. Then add the mushrooms, fresh thyme, salt, and pepper and cook 2-3 minutes. Dust vegetables with flour, cook for 1-2 minutes, then gradually add in evaporated milk, stirring constantly. Bring mixture to a boil; then reduce heat to low. Add in Laughing Cow wedges and parmesan cheese, stirring to combine. Remove from heat, stir in cooked wild rice, cubed chicken, and frozen peas. Adjust seasoning to taste. Pour into prepared casserole dish.