Chicken Pot Pie Lasagna

Course: Dinner

Cuisine: American

Keyword: Chicken Pot Pie, lasagna

Prep Time: 30

Cook Time: 50

Resting Time: 15

Total Time: 1 35

Servings: servings

Calories: 524kcal

A fun twist on two comfort food favorites. Blending Lasagna noodles with chicken pot pie filling, layered with cheese.

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

Get Recipe Ingredients

Sprinkle chicken breast with 1/2 tsp of salt and 1/2 tsp of pepper
Add 1 cup of peas to a microwave safe bowl and heat in microwave for 1 minute to thaw.
Preheat oven to 350°

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.

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.

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.

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.

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.

I used an oval casserole as that is what I have that has a cover but you can also use a 9 x 13 pan and cover with foil.