Ingredients
Scale
- 2 cups cooked chicken, shredded
- 12 oz pasta (penne or shells)
- 1 cup frozen peas and carrots
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust, thawed
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain and set aside.
- In a large skillet, melt butter and sauté onion and garlic until fragrant.
- Add cooked chicken, peas, carrots, thyme, salt, and pepper; cook for 5 minutes.
- Pour in milk and heavy cream, simmer until slightly thickened.
- Mix in cooked pasta and shredded cheese, stir well.
- Transfer mixture to a baking dish; cover with puff pastry, crimp edges.
- Bake for 20-25 minutes until pastry is golden brown.
Notes
- Ensure pastry covers entire dish for an even bake.
- Garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 115 mg