Chicken Pot Pie Pasta

Comfort food times two! All the flavour of chicken pot pie that you love. And pasta! Who doesn't love pasta?

2 cups cooked and cubed chicken, about 1/2 lb
1  1/2 cups diced onion
1 cup diced or sliced carrots
3 minced garlic cloves
2 tbsps olive oil
1/3 cup flour
3 cups milk
4 cups chicken broth or Lowneys's chicken bouillon from powder
1 tsp celery seed
1  lb rigatoni
Salt and pepper to taste
Fresh parsley and lemon thyme

In a large saucepan sauté onions and carrot in olive oil until tender. Add garlic and cook just until lightly golden then stir in the chicken. 

Make a well in the center, add the flour and celery seed, then quickly whisk in the broth and milk.

Now stir it all together. Bring to  boil and add the rigatoni.
Simmer 15 minutes or as your rigatoni is directed.

Add salt and pepper to taste. If you used a dehydrated bouillon powder you won't need more salt.

Top with fresh parsley and lemon thyme.
Serves 4-6