Ingredients
Scale
- 1 lb (450 g) penne or fusilli pasta
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 cup milk or heavy cream
- 1/2 cup chicken broth
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup shredded cheddar cheese
- 1 pre-made pie crust or puff pastry
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Stir in flour to make a roux, cooking for 1-2 minutes.
- Gradually whisk in milk and chicken broth, cooking until the sauce thickens.
- Add shredded chicken, peas, carrots, salt, and pepper. Mix well and cook for 5 minutes.
- Stir in cheese until melted and smooth.
- Preheat oven to 375°F (190°C). Pour the chicken mixture over cooked pasta in a baking dish.
- Top with pie crust or puff pastry, trimming edges as needed. Cut small slits for steam release.
- Bake for 20-25 minutes until golden brown and bubbly.
- Garnish with fresh parsley before serving.
Notes
- Use cooked or rotisserie chicken for convenience.
- You can substitute mixed vegetables if desired.
- Ensure the pastry topping is slitted for steam to escape during baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg