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Chicken Pot Pie Lasagna: A Comfort Food Fusion

The aroma of bubbling chicken pot pie always evokes memories of Sunday dinners at my grandmother’s house. She made the flakiest crust, and the creamy filling was packed with tender chicken and perfectly cooked vegetables. While I cherish those traditional pot pies, I’m always looking for ways to reimagine classic comfort foods. This Chicken Pot Pie Lasagna does just that, swapping the traditional pastry crust for layers of pasta and ricotta, while retaining all the savory goodness of the original. It’s a fun, family-friendly twist that brings a new dimension to a beloved dish.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 65 minutes
Total Time: 1 hour 35 minutes
Servings: 10
Yield: 1 lasagna
Dietary Type: Not specified

Ingredients

To taste lasagna noodles, uncooked
1 lb boneless chicken breast, diced
3 cups fresh mushrooms, sliced
1 cup carrot, thinly sliced
1/2 cup spring onion, sliced
1 cup frozen green peas, thawed and drained
1 teaspoon thyme, ground
1/2 teaspoon salt
1/2 cup all-purpose flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/4 teaspoon red pepper, ground (cayenne)
1 (15 ounce) carton low-fat ricotta cheese
1 1/2 cups part-skim mozzarella cheese, grated, divided
1/2 cup lowfat swiss cheese, grated

Equipment Needed

Dutch oven or large skillet
Medium saucepan
Wire whisk
13 x 9 x 2-inch baking pan
Aluminum foil

Instructions

Begin by preparing the lasagna noodles according to the package directions. This usually involves boiling them until they are al dente. Drain well and set aside.
Spray a Dutch oven or large skillet with cooking spray. Place it over medium-high heat until hot. Add the diced chicken breast and sauté for about 4 minutes, or until the chicken is cooked through. It should no longer be pink inside. Drain the chicken well and set it aside.
Recoat the Dutch oven with cooking spray and place it over medium-high heat until hot. Add the sliced mushrooms, thinly sliced carrots, and sliced spring onions. Sauté these vegetables for about 6 minutes, or until they are tender and slightly browned. Set the cooked vegetables aside.
In a medium saucepan, place the all-purpose flour. Gradually add the skim milk, stirring constantly with a wire whisk until the flour is fully blended into the milk, creating a smooth mixture. Stir in the dry sherry.
Bring the milk mixture to a boil over medium heat. Once boiling, reduce the heat and cook for 5 minutes, or until the sauce has thickened, stirring constantly to prevent scorching. Stir in the salt and ground red pepper (cayenne).
Reserve one cup of the sauce and set it aside. This will be used to top the final layer of the lasagna.
In a separate bowl, combine the low-fat ricotta cheese, 1 cup of the part-skim mozzarella cheese, and the lowfat Swiss cheese. Mix well until everything is evenly distributed.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Spread 1 cup of the sauce over the bottom of a 13 x 9 x 2-inch baking pan. This will prevent the lasagna from sticking and add moisture to the bottom layer.
Arrange 4 pieces of the cooked lasagna noodles over the sauce in the pan. Typically, you will arrange 3 noodles lengthwise and 1 noodle widthwise to cover the bottom.
Top the noodles with half of the ricotta cheese mixture, half of the cooked chicken mixture, and half of the remaining sauce mixture (excluding the reserved cup).
Repeat the layers: Arrange another 4 pieces of lasagna noodles, followed by the remaining half of the ricotta cheese mixture, the remaining half of the chicken mixture, and the remaining sauce mixture (excluding the reserved cup).
End with a final layer of 4 pieces of lasagna noodles. Spread the reserved 1 cup of sauce evenly over the last layer of noodles, ensuring that the noodles are completely covered to prevent them from drying out during baking.
Cover the lasagna tightly with aluminum foil. Bake for 1 hour.
Carefully remove the foil from the lasagna. Sprinkle the remaining 1/2 cup of part-skim mozzarella cheese evenly over the top. Bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
Re-cover the lasagna loosely and let it stand for 15 minutes before serving. This allows the lasagna to set and makes it easier to cut.

Expert Tips & Tricks

Don’t overcook the noodles: Slightly undercooking the lasagna noodles is preferable, as they will continue to cook in the oven with the sauce and cheese. Overcooked noodles can result in a mushy lasagna.
Dry Sherry alternative: If you don’t have dry sherry on hand, you can substitute it with chicken broth or dry white wine.
Vegetable variations: Feel free to experiment with different vegetables. Diced celery, parsnips, or even chopped spinach would make great additions.
Spice it up: For a spicier kick, add a pinch of red pepper flakes to the sauce, or use a spicy Italian sausage in place of some of the chicken.
Make-Ahead Magic: Assemble the lasagna a day in advance, cover it tightly, and refrigerate it. Add an extra 15-20 minutes to the baking time when cooking from cold.

Serving & Storage Suggestions

To serve the Chicken Pot Pie Lasagna, cut into squares and serve warm. A side salad with a light vinaigrette would be a refreshing complement to the richness of the lasagna.

Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3-4 days. To reheat, you can microwave individual portions or bake the entire lasagna in a preheated oven at 350°F (175°C) until heated through. You can also freeze the lasagna for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil. Frozen lasagna will keep for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	334.8 kcal	N/A
Calories from Fat	124 g	37%
Total Fat	13.8 g	21%
Saturated Fat	7.2 g	35%
Cholesterol	68.1 mg	22%
Sodium	517.3 mg	21%
Total Carbohydrate	19.2 g	6%
Dietary Fiber	2.1 g	8%
Sugars	3.2 g	12%
Protein	30.8 g	61%

Variations & Substitutions

Vegetarian Option: Replace the chicken with a medley of hearty vegetables like butternut squash, sweet potatoes, and chickpeas.
Gluten-Free: Use gluten-free lasagna noodles and ensure the flour in the sauce is also gluten-free (such as a gluten-free all-purpose blend).
Dairy-Free: Substitute the skim milk with unsweetened almond milk or oat milk, and use dairy-free ricotta and mozzarella cheeses.
Crust on Top: For a hint of the traditional pot pie, top the final layer of lasagna with store-bought pie crust cut into strips before baking.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked rotisserie chicken to save time?
A: Absolutely! Shredded rotisserie chicken is a great shortcut. Just reduce the initial sauté time.

Q: What if I don’t have dry sherry?
A: You can substitute dry sherry with chicken broth or a dry white wine like Sauvignon Blanc.

Q: Can I freeze this lasagna after baking?
A: Yes, you can! Allow the lasagna to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing.

Q: My sauce is too thick. What can I do?
A: Add a little more milk, a tablespoon at a time, until you reach your desired consistency.

Q: Can I use different types of cheese?
A: Feel free to experiment with other cheeses like provolone, fontina, or even a little Parmesan for extra flavor.

Final Thoughts

This Chicken Pot Pie Lasagna is a delightful way to enjoy the flavors of a classic comfort food in a new and exciting format. It’s perfect for family dinners, potlucks, or any occasion where you want to serve something special. Don’t be afraid to get creative with the ingredients and make it your own. I encourage you to give this recipe a try and share your feedback – I’d love to hear how it turns out! Pair it with a crisp green salad and a glass of your favorite white wine for a complete and satisfying meal. Happy cooking!

Chicken Pot Pie Lasagna Recipe