Ingredients
Scale
- 2 cups cooked pasta
- 1 cup cooked chicken, diced
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cups creamy sauce (e.g., alfredo or béchamel)
- 1/2 cup shredded cheese (optional)
- 1 sheet puff pastry or pie crust, cubed
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onions and celery until fragrant and tender.
- Add cooked chicken, peas, carrots, salt, and pepper. Cook for 5 minutes.
- Stir in the creamy sauce and cooked pasta. Mix well.
- Transfer the mixture to a baking dish. Top with cubed puff pastry or pie crust pieces.
- Bake for 20-25 minutes until crust is golden brown and bubbly.
Notes
- You can substitute with cooked turkey or ham for variation.
- For a gluten-free version, use gluten-free pasta and pie crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 105 mg