1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the cubed chicken breast and cook for 5-7 minutes, stirring occasionally, until it’s lightly browned on all sides and mostly cooked through. You don’t need to cook it completely, as it will finish cooking in the sauce. Remove the chicken from the skillet and set it aside.

2. In the same skillet, add the chopped onion and carrots. Cook for 5-7 minutes over medium heat, stirring occasionally, until the onion is translucent and the carrots are slightly tender. This step builds the foundational flavor of your pot pie.

3. Whisk the flour into the cooked vegetables and cook for 1 minute, stirring constantly. This creates a roux that will thicken your sauce. Gradually pour in the chicken broth and milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.

4. Stir in the dried thyme, black pepper, and salt. Add the egg noodles to the simmering liquid, making sure they are fully submerged. Reduce the heat to medium-low, cover the skillet, and cook for 8-10 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.

5. Return the cooked chicken to the skillet. Stir in the frozen peas and corn. Continue to cook, uncovered, for another 3-5 minutes, or until the vegetables are heated through and the sauce has thickened to your desired consistency. The sauce will continue to thicken slightly as it cools.

6. Remove the skillet from the heat. Taste and adjust seasonings if necessary. Garnish with fresh chopped parsley, if desired, and serve immediately.