Chicken Pot Pie Lasagna: Remix of Two Classics
Let’s combine two classic comfort food dishes and get the best of both worlds. This creamy, delicious fusion of chicken pot pie and lasagna will be a new favorite in your home.
If you’ve been following me for any amount of time you might know that my picky eater husband doesn’t like foods that are mixed together nor does he like vegetables. He will however will eat a chicken pot pie and lasagna so I thought, why not do a mash-up with the two and create another fun meal to add to his limited repertoire.
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Chicken Pot-Pie Lasagna
I make a large casserole dish of this yummy meal. After we eat dinner, I store the left-overs in air-tight containers that holds portions for the two of us and put them in my freezer. They make a great grab-from-the-freezer meal on busy weeknights. For us, this was enough for 4 meals with a little left over for me for lunch the next day.
Chicken Pot Pie Lasagna
Equipment
Ingredients
- 2 cups cooked chicken breast cut into bite sized pieces
- 4-1/2 tsp salt, divided this may seem like a lot of salt but most of it is for putting in the water while boiling pasta and chicken
- 1/2 tsp fresh black pepper
- 1 sprig fresh thyme
- 2 tbsp olive oil
- 2 shallots, finely diced
- 4 tbsp butter
- 1/4 cup flour
- 1 14.5 oz can chicken broth
- 1 cup heavy cream
- 1 tbsp fresh thyme, chopped fine 1 tsp dried
- 1 cup sliced and diced carrots
- 1 cup sliced and diced celery
- 1 cup frozen peas, thawed
- 1/2 box lasagna noodles cooked per package directions
- 2 cups grated Gruyére cheese about 4 oz
Instructions
Prep
- Sprinkle chicken breast with 1/2 tsp of salt and 1/2 tsp of pepperAdd 1 cup of peas to a microwave safe bowl and heat in microwave for 1 minute to thaw.Preheat oven to 350°
Lasagna Noodles
- Fill a large stock pot or pasta pot 3/4 of the way full. Bring to a rolling boil. Add 2 tsp., of salt and then add the lasagna noodles standing straight up. As the bottom part of the noodle starts to soften, gently push the noodles into the boiling water being very careful so they don't break. Once you have them fully submersed, stir gently. Cook for 10 minutes. Stirring every couple of minutes. Then drain into a colander, rinse for a few seconds under cold water and gently shake it out. Add 1 tbsp of olive oil to the noodles and very carefully stir them until coated, try not to tear the noodles.
Cooking Chicken
- Bring 3 quarts of water, 1 tsp of salt, and thyme sprig to a boil in a large saucepan. Add breast that you've seasoned to the boiling water. Reduce heat to a simmer and cook, covered for 15 to 20 minutes or until cooked through. (internal temperature of 160°). Drain and let sit for a few minutes before cutting into bite sized pieces.
Pot Pie Filling
- While noodles and chicken are cooking, add 2 tbsps., of olive oil to a large sauce pan or sauté pan heated over medium heat. Add the shallots to the pan and sauté until transparent, stirring often. Add the carrots and celery and stir until well combined with the shallots. Turn the heat down to medium-low and cook for about 10 minutes until the vegetables are fork tender. Add the peas and cook one more minute. Stir the mixture often as you don't want any of it to burn. Take off the heat and set aside.
- Next you will be making a roux for the cream sauce by adding the 4 tbsp., of butter to a large sauce pan over medium heat. when melted whisk in the flour until the butter and flour are well combined. Bring the heat up to medium-high and slowly add the chicken broth, cream, and 1 tbsp., of fresh thyme and 1 tsp., of salt. Bring it to a gentle boil. Let cook for a bit until the mixture is starting to thicken. Take out 1 cup of the mixture and set aside.
- To the remaining cream mixture add the cooked vegetables, and the chicken. Cook on low for a few minutes until everything is heated through and the sauce is creamy.
Assembling the Lasagna
- Evenly spread the 1/3 cup of the reserved cream mixture to the bottom of a greased 9 x 13 baking dish. Then top with three noodles. Next layer 1/2 of the chicken-vegetable mixture and 1/3 of the cheese. Follow that by another layer of noodles. I put mine the opposite direction of the first layer because my husband likes the crunchy noodles that stick out 🙂 Follow that by the remainder of the chicken-vegetable mixture and 1/2 of the remaining cheese and the rest of the reserved cream sauce.
Cooking
- Cover the casserole dish and put into the oven and bake for 40 minutes, take the casserole out, uncover top with the last of the cheese and put back into the over, uncovered for 10 minutes or until the cheese is bubbly and lightly browned.
- Let stand for 15 to 20 minutes. As the mixture cools down, it gives it a better consistency for cutting. Garnish with more thyme sprigs if desired.
Notes
Nutrition
Alternative Options
- You can use onions instead of shallots. About 1/4 -1/2 cup diced
- If you like mushrooms you can add them to the vegetable mixture
- This would be a great recipe for left-over turkey
- Save time by dicing up a broasted chicken from the grocery store (or Costco)
- I never have used no-boil lasagna but if would probably work well with this recipe and then you could save a step. Just use as directed on the package
- If you don’t like thyme you could substitute it for an herb of your choice such as rosemary or Italian seasoning. (1 tablespoon if fresh – 1 teaspoon if dried)
How to Cook Lasagna Noodles
This is a short video of how I cook lasagna noodles so they don’t break. I start the timer for 12 minutes once all of the noodles are completely submerged.
What is A Roux?
A roux is a mixture of flour and fat (butter, oil, tallow etc), usually equal parts that are combined and used as a thickener for sauces.
How to Make a Roux?
I made a short video for you to follow, if you’re not sure how to make a roux to thicken a sauce.
Not Just Another Pasta Recipe
This was fun to meld two great comfort food recipes into one new tasty dish. This would make a great recipe for a large gathering.
Enjoy!
Meet Me
My name is Lynn. I live in the suburbs of Chicago in a 1,300 sq. ft. home with my Handy husband, Keith.
I’m an open book about my life on my blog. You can find out more about me by visiting my About page.
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