Ingredients
Scale
- 12 oz pasta (penne or fusilli)
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat oven to 400°F (200°C). Roll out puff pastry and cut into a circle to fit over the baking dish. Set aside.
- Cook pasta according to package instructions; drain and set aside.
- In a large skillet, sauté onion and garlic until translucent. Add cooked chicken, peas, and carrots. Stir in chicken broth and heavy cream. Simmer until thickened.
- Mix cooked pasta into the sauce. Transfer to a prepared baking dish. Cover with puff pastry, pressing edges to seal. Brush with beaten egg.
- Bake for 20-25 minutes until golden and bubbly. Let cool slightly before serving.
Notes
- You can substitute fresh vegetables for frozen for more flavor.
- Ensure puff pastry is thawed for easy handling.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking, stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 650 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 125mg