Chicken Pot Pie Pasta

2 Tbsp  Butter

2 cooked & Cubed Chicken Breasts

1 small onion - Diced

4 Celery Stalks chopped

3 peeled and diced carrots

4 tsp minced garlic

8 cups chicken broth

2 cups half and half

2 tsp salt

1 tsp black pepper

½ tsp garlic powder

½ tsp dried thyme

½ tsp ground sage

¼ tsp Cayenne Pepper

1 package (12 oz) Egg Noodles

2 cups Frozen Corn

2 cups Frozen Peas

2 Tbsp Corn starch

‍

In a pot melt butter and add chicken breast. Cooking 5 minutes on both sides until cooked though. Place on a cutting board to rest.

In same pot add diced onion, celery, and carrots. Sauté until veggies are softened, about 5 minutes.

Cut chicken into cubes and let sit.

Pour into same pot, chicken broth and half and half. Add salt, pepper, garlic powder, thyme, sage, cayenne pepper and stir together well. Set temperature to medium high heat. When it starts to boil add your noodles. The egg noodles taste super good and cook quickly for a meal like his. Add 2 Tbsp of corn starch to a little cup and stir in cold water. Just enough water to make a thin paste. Pour into boiling pot. This will help thicken the sauce. Let boil until noodles are cooked, about 8 minutes. Add cubed chicken and frozen corn and peas. Mix together and voila dinner is ready to be served. Seriously so yummy!

‍