In a large pot, melt 2 TBS of butter over medium high heat.
Add in your chicken breast and season with a little salt and pepper.
Cook until golden on the bottom then flip over and cook until the internal temperature reaches 165 degrees.
Remove from the pan and set aside for about 5 minutes before dicing into bite sized pieces.
Add remaining 2 TBS of butter.
Then add in the onion, celery, and carrots. Cook for about 6-7 minutes until the vegetables start to get tender.
Add in minced garlic and cook for about 1-2 minutes.
Add in the flour and stir everything together to coat the vegetables in the flour.
Slowly whisk in the chicken broth and the half and half.
Bring the mixture to a boil.
Add in the salt, pepper, thyme, sage, and the chicken pieces. Continue boiling for 4-5 minutes.
Stir in the pasta noodles and continue to cook for 8-10 minutes until the pasta is tender.
Stir in the frozen corn and peas until hot throughout.
Remove from the heat and top each bowl with pie crust, or crumbled crackers, if desired.