Pot Pie Lasagna
Pot Pie Lasagna
Ingredients
For the Pot Pie Filling
- 1 1/2 pounds boneless skinless chicken thighs, diced
- 1 tablespoon olive oil, or as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 yellow onion, diced
- 1 tablespoon butter
- 1 bag frozen peas and carrots
- 1 teaspoon garlic powder, divided
- 1 russet potato, diced
- 1 cup water, for microwaving potato
- 1 fresh thyme sprig
- 1 1/2 cups low sodium chicken broth
- 26 ounces cream of chicken soup, 1 large can
- 1 cup heavy cream, or half and half
For the Puff Pastry Layers
- 3 puff pastry sheets, thawed
- 1 egg
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper. Place two of the puff pastry sheets on the prepared baking sheet and bake for 18-20 minutes, or until golden brown and puffed. Set aside to cool. Keep the third puff pastry sheet unbaked for later.
⏱️ 20 min•🌡️ 375
- 2
While the puff pastry bakes, dice the russet potato. Place the diced potato in a microwave-safe bowl with 1 cup of water. Microwave for 10 minutes, or until the potato is soft. Drain the water and set the potato aside.
⏱️ 10 min
- 3
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced chicken thighs, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
In the same skillet, add 1 tablespoon of butter. Once melted, add the diced yellow onion and sauté until softened, about 3-5 minutes.
⏱️ 5 min
- 5
Add the bag of frozen peas and carrots to the skillet. Season with 1/2 teaspoon of black pepper and 1/2 teaspoon of garlic powder. Stir to combine.
⏱️ 3 min
- 6
Add the fresh thyme sprig to the vegetables. Pour in the 1 1/2 cups of low sodium chicken broth and the 26 ounces of cream of chicken soup. Stir well to combine all ingredients.
⏱️ 3 min
- 7
Stir in the pre-cooked diced russet potato and the remaining 1/2 teaspoon of garlic powder. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce begins to thicken.
⏱️ 7 min
- 8
Remove and discard the thyme sprig from the filling. Stir the cooked chicken thighs back into the pot pie mixture. Finally, stir in the 1 cup of heavy cream until fully incorporated.
⏱️ 2 min
- 9
Lightly grease an 8x11 inch baking dish. Place one of the pre-baked puff pastry sheets at the bottom of the dish, gently pressing it down to form the first crust layer.
⏱️ 1 min
- 10
Spoon half of the prepared pot pie filling mixture evenly over the first puff pastry layer.
⏱️ 1 min
- 11
Place the second pre-baked puff pastry sheet on top of the filling layer.
⏱️ 1 min
- 12
Spoon the remaining half of the pot pie filling mixture over the second puff pastry layer, spreading it evenly.
⏱️ 1 min
- 13
Carefully place the raw, unbaked puff pastry sheet on top as the final layer. Trim any excess pastry if needed.
⏱️ 1 min
- 14
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the top raw puff pastry sheet generously with the egg wash.
⏱️ 1 min
- 15
Using a sharp knife, make a few slits or a decorative pattern on the top puff pastry sheet to allow steam to escape during baking.
⏱️ 1 min
- 16
Place the baking dish into the preheated 375°F oven. Bake for 20-25 minutes, or until the top crust is golden brown and puffed, and the filling is bubbly.
⏱️ 25 min•🌡️ 375
- 17
Remove from the oven and let rest for a few minutes before serving. Enjoy your Pot Pie Lasagna!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pot Pie Lasagna
For the Pot Pie Filling
- 1 1/2 pounds boneless skinless chicken thighs, diced
- 1 tablespoon olive oil, or as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 yellow onion, diced
- 1 tablespoon butter
- 1 bag frozen peas and carrots
- 1 teaspoon garlic powder, divided
- 1 russet potato, diced
- 1 cup water, for microwaving potato
- 1 fresh thyme sprig
- 1 1/2 cups low sodium chicken broth
- 26 ounces cream of chicken soup, 1 large can
- 1 cup heavy cream, or half and half
For the Puff Pastry Layers
- 3 puff pastry sheets, thawed
- 1 egg
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper. Place two of the puff pastry sheets on the prepared baking sheet and bake for 18-20 minutes, or until golden brown and puffed. Set aside to cool. Keep the third puff pastry sheet unbaked for later.
⏱️ 20 min•🌡️ 375 - 2
While the puff pastry bakes, dice the russet potato. Place the diced potato in a microwave-safe bowl with 1 cup of water. Microwave for 10 minutes, or until the potato is soft. Drain the water and set the potato aside.
⏱️ 10 min - 3
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced chicken thighs, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
In the same skillet, add 1 tablespoon of butter. Once melted, add the diced yellow onion and sauté until softened, about 3-5 minutes.
⏱️ 5 min - 5
Add the bag of frozen peas and carrots to the skillet. Season with 1/2 teaspoon of black pepper and 1/2 teaspoon of garlic powder. Stir to combine.
⏱️ 3 min - 6
Add the fresh thyme sprig to the vegetables. Pour in the 1 1/2 cups of low sodium chicken broth and the 26 ounces of cream of chicken soup. Stir well to combine all ingredients.
⏱️ 3 min - 7
Stir in the pre-cooked diced russet potato and the remaining 1/2 teaspoon of garlic powder. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce begins to thicken.
⏱️ 7 min - 8
Remove and discard the thyme sprig from the filling. Stir the cooked chicken thighs back into the pot pie mixture. Finally, stir in the 1 cup of heavy cream until fully incorporated.
⏱️ 2 min - 9
Lightly grease an 8x11 inch baking dish. Place one of the pre-baked puff pastry sheets at the bottom of the dish, gently pressing it down to form the first crust layer.
⏱️ 1 min - 10
Spoon half of the prepared pot pie filling mixture evenly over the first puff pastry layer.
⏱️ 1 min - 11
Place the second pre-baked puff pastry sheet on top of the filling layer.
⏱️ 1 min - 12
Spoon the remaining half of the pot pie filling mixture over the second puff pastry layer, spreading it evenly.
⏱️ 1 min - 13
Carefully place the raw, unbaked puff pastry sheet on top as the final layer. Trim any excess pastry if needed.
⏱️ 1 min - 14
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the top raw puff pastry sheet generously with the egg wash.
⏱️ 1 min - 15
Using a sharp knife, make a few slits or a decorative pattern on the top puff pastry sheet to allow steam to escape during baking.
⏱️ 1 min - 16
Place the baking dish into the preheated 375°F oven. Bake for 20-25 minutes, or until the top crust is golden brown and puffed, and the filling is bubbly.
⏱️ 25 min•🌡️ 375 - 17
Remove from the oven and let rest for a few minutes before serving. Enjoy your Pot Pie Lasagna!
⏱️ 5 min