Chicken Pot Pie Noodles

• 10 ounces egg noodles
• 2 tbsp unsalted butter
• 1 yellow onion - finely chopped
• 4 garlic cloves - minced
• 3 carrots - peeled and finely diced
• 1.1 pounds chicken thighs - cut into small pieces
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• ½ tsp ground cumin
• 2 tbsp all-purpose flour
• 1 cup frozen green peas
• 1 cup low sodium chicken broth
• 1 cup half-and-half

freshly ground black pepper - for serving

chili flakes - for serving

1. Get your prep done before you start cooking. Peel and finely dice the carrots. Finely chop the onion and mince the garlic. Cut the chicken thighs into small pieces.
2. Bring a pot with salted water to a boil.
3. Heat butter over medium low in a large pan. Add onion, garlic and carrots. Cook for 3 minutes. Add chicken, cook for 3 minutes more. Add salt, pepper, thyme and cumin. Next stir in flour. Add green peas and pour in broth.
4. Bring to a boil, cover and simmer for 10 minutes.
5. In the meantime, add egg noodles to the pot with boiling water. Cook until al dente according the package directions. Drain when ready.
6. To the pan, add cream and simmer for 5 more minutes. Taste and adjust salt. Toss in noodles and finish off with freshly ground black pepper and chili flakes. Enjoy!