Ingredients
Scale
- 2 cups cooked rotini pasta
- 2 cups cooked shredded chicken
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 cup melted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet pre-made puff pastry or pie crust
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cook pasta according to package instructions; drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in flour to make a roux, cook for 1 minute.
- Gradually whisk in milk, cooking until the sauce thickens. Add garlic powder, thyme, salt, and pepper.
- Stir in cooked chicken, vegetables, and cheddar cheese until well combined.
- Mix the sauce with cooked pasta and pour into the prepared baking dish.
- Cover with puff pastry or pie crust, sealing the edges.
- Bake for 25-30 minutes until golden and bubbly. Serve hot.
Notes
- You can replace vegetables with your favorites like mushrooms or green beans.
- For extra flavor, add a splash of white wine or chicken broth to the sauce.
- Allow to cool slightly before serving to set the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake, simmer
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 410 Kcal
- Sugar: 7g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 110mg