Chicken Pot Pie Lasagna Recipes

CHICKEN POT PIE LASAGNA SOUP RECIPE

Steps:

• Heat 1 tablespoon oil in a Dutch oven. Add chicken and cook until almost cooked through. Remove to a bowl and set aside.
• Melt 2 tablespoon oil, butter, and add frozen vegetables. Cook, stirring for 3 minutes.
• Add garlic and cook another minute.
• Sprinkle 1/4 cup flour over vegetables and cook for 3 minutes. This will be thick.
• Reduce heat to low whisk in cornstarch into 9 cups of chicken broth, then add to soup.
• Stir in chicken, beans, chicken bouillon, all herbs, all spices, and lasagna.
• Bring to a boil then reduce and simmer 30 minutes until lasagna noodles are tender. Stir occasionally so the noodles don't stick together.
• Stir in milk, heavy cream, and parmesan cheese until cheese is melted.
• Taste and season with more salt and pepper if necessary.
• Garnish with parsley and parmesan cheese and serve.

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

ALL-CRUST SHEET PAN CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray.
• Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute. Pour in the chicken broth, whisking constantly until smooth. Stir in 2 teaspoons salt and a few grinds of black pepper and bring to a boil. Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
• Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine; set aside.
• Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.
• Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes.

CHICKEN POT PIE LASAGNA

Steps:

• Prepare pasta according to package directions.
• Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot. Add chicken and saute 4 minutes or until cooked through.
• Drain well and set aside. Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; saute 6 minutes.
• Set aside. Place flour in a medium saucepan.
• Gradually add milk, stirring with a wire whisk until blended; stir in sherry.
• Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly.
• Stir in salt and red pepper.
• Reserve one cup of sauce and set aside. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss cheese. Preheat oven to 350 degrees.
• Spread 1 cup of the sauce over the bottom of a 13 x9 x 2-inch pan.
• Arrange 4 pieces of the lasagne (3 lengthwise, 1 widthwise)over the sauce. Top with half of ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagne. Spread reserved 1 cup of sauce over the last complete layer of lasagne, being sure to cover the lasagne completely.
• Cover lasagne with foil and bake 1 hour.
• Uncover lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered.
• Re-cover and let stand 15 minutes before serving.