Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the cavatappi pasta and cook according to package instructions, typically about 8-10 minutes, until al dente. Once done, drain the pasta and set it aside, allowing it to cool slightly so it doesn't stick together.

In a Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced celery and onion, sautéing them for 9-10 minutes until they become tender and fragrant.

Stir in the mixed vegetables, minced garlic, dried thyme, salt, and pepper. Cook everything together for an additional 4-5 minutes.

Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables, stirring continuously for 2-3 minutes.

Gradually add 3 cups of chicken broth and 1 cup of heavy cream to the roux, increasing the heat to medium-high. Bring this mixture to a gentle simmer, stirring constantly to avoid lumps.

Once your sauce is thickened, lower the heat and stir in the cooked cavatappi pasta and 2 cups of shredded cooked chicken. Heat through for about 4-5 minutes.

Spoon generous portions of the Chicken Potpie Pasta into bowls, adding a sprinkle of minced fresh parsley for garnish.