Make the pasta per the box instructions.

Preheat the oven to 350 degrees F.

Place the chicken on a broiling pan and rub them generously with the salt, pepper

Roast for 35 to 50 minutes, or until cooked through. Set aside and let cool.

Once cooled, pull the meat using your hands.

In a large skillet, melt the butter and the onions, celery and carrots and cook over medium heat for 10 minutes until soft.

Add the flour to create a roux. Let cook for a couple of minutes to cook out the flour.

Next, add the chicken stock into the roux 1 cup at a time.

Simmer over medium heat for a couple of minutes. Keep adding the stock 1 cup at a time. Keep stirring until the sauce/gravy thickens.

Test for taste and add more salt or pepper if needed.

Add the chicken, peas and onions and cook for 2 minutes until warmed through.

To finish, mix the pasta into the pot pie mixture.

Serve and enjoy!