Preheat your oven to 400°F (200°C). In a large skillet, spray with nonstick cooking spray. Season chicken breasts with salt and pepper and cook over medium heat for about 6-7 minutes on each side until fully cooked. Remove from skillet and set aside.

In the same skillet, add chopped garlic, carrots, and frozen peas; sauté for about five minutes until tender.

Pour in the chicken broth while scraping any browned bits from the pan. Add cream cheese and thyme; stir until combined into a creamy sauce.

Chop the cooked chicken into bite-sized pieces and return it to the skillet along with cooked orzo pasta; mix well to coat.

Transfer the mixture to a baking dish. Roll out puff pastry over the top, crimp edges, and cut slits for steam to escape.

Bake for 25-30 minutes until golden brown and bubbly.