After you’ve prepped the veggies, bring a large pot of water to a boil. Meanwhile, sauté the chicken until it’s just barely done and remove it from the pan.
Next sauté the onion, carrots, and celery until just beginning to soften. Then add the thyme and chicken stock. Simmer over low until the veggies have completely softened, about 10 minutes.
Finally toss the pot pie gravy mixture together with the freshly cooked pasta with the heat on medium. Season to taste with sea salt and pepper and serve.