Put butter in a large cooking pot. Add minced garlic, onion (if desired) and carrots. Saute over medium high heat for a minute or two.
1 Tbs. butter, 1 garlic clove, minced (optional), 2 Tbs. onion, chopped (optional), 1 c. carrots, cut into small bite-sized pieces (optional)
Add water and broth to pot, and bring to a boil.
7 c. water, 3 - 4 c. chicken broth
As you're waiting for this to come to a boil, flour your surface and roll out your dough to about 1/8" thick. Using a pizza cutter, cut your dough into about 1 1/2" squares.
Drop your dough into the boiling water/broth, making sure each piece hits the boiling liquid. If you pile to many in at once they will stick together. Stir.
Boil the noodles for 15 - 20 minutes, stirring occasionally.
Add potatoes, peas, chicken, and seasonings. Boil for another 12 - 15 minutes.
1 1/2 - 2 c. potatoes, cut into bite sized chunks, 1 c. green peas (optional), 1/2 tsp. salt, 3/4 tsp. seasoning salt, 1 - 2 c. chopped, cooked chicken, 1/2 tsp. black pepper
Make a paste with flour and water to slightly thicken the broth.
1 1/2 - 2 Tbs. flour and enough water to make a paste
When your chicken pot pie is finished cooking, slowly add your flour paste, stirring to get it incorporated. Boil for about 1 more minute.