Chicken Pot Pie Lasagne Recipe

Name: Chicken Pot Pie Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 pieces lasagna noodles, uncooked; 1 pound boneless, skinless chicken breast, diced; 3 cups slice fresh mushrooms; 1 cup thinly sliced carrots; 1/2 cup sliced onions; 1 cup frozen peas, thawed and well drained; 1 t. ground thyme; 1/2 t. salt; 1/2 cup all-purpose flour, plus 4 T.; 4 1/2 cups milk; 1/2 cup dry sherry, plus 4 T.; 1/4 t. ground red pepper; 1 15 oz carton low-fat Ricotta; 1 1/2 cups grated part-skim mozzerella cheese, divided; 1/2 cup Swiss cheese

Servings: persons

12 pieces lasagna noodles, uncooked
1 pound boneless, skinless chicken breast, diced
3 cups slice fresh mushrooms
1 cup thinly sliced carrots
1/2 cup sliced onions
1 cup frozen peas, thawed and well drained
1 t. ground thyme
1/2 t. salt
1/2 cup all-purpose flour, plus 4 T.
4 1/2 cups milk
1/2 cup dry sherry, plus 4 T.
1/4 t. ground red pepper
1 15 oz carton low-fat Ricotta
1 1/2 cups grated part-skim mozzerella cheese, divided
1/2 cup Swiss cheese

1
Spray a large skillet with cooking spray; place over medium -high heat until hot. Add chicken and saute 4 minutes or until cooked through. Re-coat skillet with cooking spray and place over medium-high heat until hot. Add mushrooms, carrot,thyme, frozen green peas and onions; saute for 6 minutes. Set aside.
2
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 1 cup of sauce and set aside.
3
In a bowl, combine Ricotta cheese, 1 cup mozzerella cheese and Swiss cheese.
4
Preheat oven to 350 degrees. Spread 1 cup of the sauce over the bottom of a 13 by 9 inch pan. Arrange 4 pieces of the lasagna over the sauce. Top with half of the Ricotta cheese mixture, half of chicken mixture and half remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagna. Spread reserved 1 cup of sauce over the last layer completely.
5
Cover lasagna with foil and bake 1 hour. Uncover lasagna, sprinkle remaining 1/2 cup mozzerella on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 minutes before serving. Make 10 servings

1945

kcal

Calories

Fat

277

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 pieces lasagna noodles, uncooked, 1 pound boneless, skinless chicken breast, diced, 3 cups slice fresh mushrooms, 1 cup thinly sliced carrots, and more.

Yes, Chicken Pot Pie Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Pot Pie Lasagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions