Pot Pie Lasagna
Pot Pie Lasagna
Ingredients
For the Pot Pie Filling
- 1 1/2 pounds boneless skinless chicken thighs, seasoned with paprika, black pepper, and garlic powder
- 1/2 yellow onion, diced
- 1 bag frozen peas and carrots
- 1 russet potato, diced
- 1 cup water, for microwaving potato
- as needed black pepper, for seasoning vegetables
- as needed garlic powder, for seasoning vegetables
- 1 1/2 cups low sodium chicken broth
- 1 sprig thyme
- 26 ounces cream of chicken soup, 1 large can
- 1 cup heavy cream, or half and half
For the Lasagna Assembly
- 3 puff pastry sheets
- 1 egg
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Dice the russet potato. Place the diced potato in a microwave-safe bowl with 1 cup of water. Microwave for 10 minutes or until soft. Drain the water thoroughly and set the potato aside.
⏱️ 15 min
- 3
In a large pan, brown the seasoned chicken thighs over medium-high heat. Once browned, remove the chicken from the pan and shred it using two forks or your hands. Set aside.
⏱️ 10 min
- 4
In the same pan, add the diced yellow onion and cook until softened, about 3-5 minutes.
⏱️ 5 min
- 5
Add the frozen peas and carrots and the microwaved, drained diced russet potato to the pan. Season these vegetables with black pepper and garlic powder. Sauté for a few minutes.
⏱️ 5 min
- 6
Pour in the low sodium chicken broth, cream of chicken soup, and heavy cream (or half and half). Add the sprig of thyme. Stir to combine all ingredients.
⏱️ 3 min
- 7
Bring the mixture to a simmer. Once simmering, add the shredded chicken back into the pan with the vegetable and sauce mixture. Stir well to ensure everything is evenly coated. Remove the thyme sprig.
⏱️ 5 min
- 8
While the filling simmers, place two of the puff pastry sheets on a separate baking sheet. Bake them in the preheated oven for 18-20 minutes, or until golden brown and puffed. One sheet of puff pastry will remain unbaked.
⏱️ 20 min•🌡️ 375
- 9
In an 8x11 inch baking dish, spread an even layer of the prepared pot pie filling mixture.
⏱️ 2 min
- 10
Place one of the pre-baked puff pastry sheets on top of the first filling layer.
⏱️ 1 min
- 11
Add another layer of the pot pie filling mixture on top of the first puff pastry sheet.
⏱️ 2 min
- 12
Place the second pre-baked puff pastry sheet on top of the second filling layer.
⏱️ 1 min
- 13
Add the final layer of pot pie filling mixture on top of the second puff pastry sheet.
⏱️ 2 min
- 14
Place the unbaked third sheet of puff pastry on top of the final filling layer.
⏱️ 1 min
- 15
In a small bowl, whisk 1 egg with 1 tablespoon of water to create an egg wash. Brush the top unbaked puff pastry layer generously with the egg wash.
⏱️ 2 min
- 16
Bake the assembled pot pie lasagna in the 8x11 inch baking dish for 20-25 minutes at 375°F (190°C), or until the top puff pastry is golden brown and the filling is bubbly.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Pot Pie Lasagna
For the Pot Pie Filling
- 1 1/2 pounds boneless skinless chicken thighs, seasoned with paprika, black pepper, and garlic powder
- 1/2 yellow onion, diced
- 1 bag frozen peas and carrots
- 1 russet potato, diced
- 1 cup water, for microwaving potato
- as needed black pepper, for seasoning vegetables
- as needed garlic powder, for seasoning vegetables
- 1 1/2 cups low sodium chicken broth
- 1 sprig thyme
- 26 ounces cream of chicken soup, 1 large can
- 1 cup heavy cream, or half and half
For the Lasagna Assembly
- 3 puff pastry sheets
- 1 egg
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Dice the russet potato. Place the diced potato in a microwave-safe bowl with 1 cup of water. Microwave for 10 minutes or until soft. Drain the water thoroughly and set the potato aside.
⏱️ 15 min - 3
In a large pan, brown the seasoned chicken thighs over medium-high heat. Once browned, remove the chicken from the pan and shred it using two forks or your hands. Set aside.
⏱️ 10 min - 4
In the same pan, add the diced yellow onion and cook until softened, about 3-5 minutes.
⏱️ 5 min - 5
Add the frozen peas and carrots and the microwaved, drained diced russet potato to the pan. Season these vegetables with black pepper and garlic powder. Sauté for a few minutes.
⏱️ 5 min - 6
Pour in the low sodium chicken broth, cream of chicken soup, and heavy cream (or half and half). Add the sprig of thyme. Stir to combine all ingredients.
⏱️ 3 min - 7
Bring the mixture to a simmer. Once simmering, add the shredded chicken back into the pan with the vegetable and sauce mixture. Stir well to ensure everything is evenly coated. Remove the thyme sprig.
⏱️ 5 min - 8
While the filling simmers, place two of the puff pastry sheets on a separate baking sheet. Bake them in the preheated oven for 18-20 minutes, or until golden brown and puffed. One sheet of puff pastry will remain unbaked.
⏱️ 20 min•🌡️ 375 - 9
In an 8x11 inch baking dish, spread an even layer of the prepared pot pie filling mixture.
⏱️ 2 min - 10
Place one of the pre-baked puff pastry sheets on top of the first filling layer.
⏱️ 1 min - 11
Add another layer of the pot pie filling mixture on top of the first puff pastry sheet.
⏱️ 2 min - 12
Place the second pre-baked puff pastry sheet on top of the second filling layer.
⏱️ 1 min - 13
Add the final layer of pot pie filling mixture on top of the second puff pastry sheet.
⏱️ 2 min - 14
Place the unbaked third sheet of puff pastry on top of the final filling layer.
⏱️ 1 min - 15
In a small bowl, whisk 1 egg with 1 tablespoon of water to create an egg wash. Brush the top unbaked puff pastry layer generously with the egg wash.
⏱️ 2 min - 16
Bake the assembled pot pie lasagna in the 8x11 inch baking dish for 20-25 minutes at 375°F (190°C), or until the top puff pastry is golden brown and the filling is bubbly.
⏱️ 25 min•🌡️ 375