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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.

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.

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.

In the same skillet, add 1 tablespoon of butter. Once melted, add the diced yellow onion and sauté until softened, about 3-5 minutes.

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.

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.

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.

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.

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.

Spoon half of the prepared pot pie filling mixture evenly over the first puff pastry layer.

Place the second pre-baked puff pastry sheet on top of the filling layer.

Spoon the remaining half of the pot pie filling mixture over the second puff pastry layer, spreading it evenly.

Carefully place the raw, unbaked puff pastry sheet on top as the final layer. Trim any excess pastry if needed.

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.

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.

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.

Remove from the oven and let rest for a few minutes before serving. Enjoy your Pot Pie Lasagna!


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.

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.

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.

In the same skillet, add 1 tablespoon of butter. Once melted, add the diced yellow onion and sauté until softened, about 3-5 minutes.

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.

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.

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.

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.

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.

Spoon half of the prepared pot pie filling mixture evenly over the first puff pastry layer.

Place the second pre-baked puff pastry sheet on top of the filling layer.

Spoon the remaining half of the pot pie filling mixture over the second puff pastry layer, spreading it evenly.

Carefully place the raw, unbaked puff pastry sheet on top as the final layer. Trim any excess pastry if needed.

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.

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.

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.

Remove from the oven and let rest for a few minutes before serving. Enjoy your Pot Pie Lasagna!
