Chicken Pot Pie Lasagna Recipes

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CHICKEN POT PIE



Chicken Pot Pie image

Try Ina Garten's Chicken Pot Pie recipe for comforting, veggie-filled pastry bowls, from Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 4 individual pot pies

Number Of Ingredients 22

3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
  • In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
  • For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

WEIGHT WATCHERS: CHICKEN POT PIE LASAGNA



Weight Watchers: Chicken Pot Pie Lasagna image

Weight Watchers recipe, 4 points per serving. A hearty and unique lasagna that tastes like home.

Provided by Janel at A Mom's Take

Time 55m

Yield 8

Number Of Ingredients 11

2 Cups Shredded Chicken (we use boneless skinless but you can use legs or thighs if you remove skin and fat)
1 Can 98% Fat Free Cream of Celery Soup
½ Cup Skim Milk
1 cup diced carrots
2 Stalks celery diced
1 small onion diced
1 Teaspoon Garlic Powder
½ Teaspoon Sage
½ Teaspoon Black Pepper
1 Package Lasagna Noodles Cooked
1½ Cups Low Fat Part Skim Mozzarella Cheese

Steps:

  • Preheat oven to 350 degrees. Spray 9x13 casserole with nonstick cooking spray.
  • In large bowl mix together all ingredients except lasagna noodles and cheese.
  • Place layer of noodles on bottom of casserole. Spoon ⅓ chicken/veggie mix onto noodles. Top with ⅓ cheese. Repeat ending with cheese.
  • Bake at 350 degrees for 35-40 minutes or until bubbling and cheese is melted and golden brown around edges.
  • *Chicken Pot Pie Lasagna can be frozen easily. Reheat for an extra 15-20 minutes in the oven for a yummy freezer to oven meal on busy weeknights.

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Steps:

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

CHICKEN POT PIE LASAGNA



Chicken Pot Pie Lasagna image

Make and share this Chicken Pot Pie Lasagna recipe from Food.com.

Provided by Libby1

Categories     Savory Pies

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 15

to taste lasagna noodle, 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 pea, 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

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.

Nutrition Facts : Calories 334.8, Fat 13.8, SaturatedFat 7.2, Cholesterol 68.1, Sodium 517.3, Carbohydrate 19.2, Fiber 2.1, Sugar 3.2, Protein 30.8

CHICKEN POT PIE LASAGNA



Chicken Pot Pie Lasagna image

I have not tried this recipe, but I'm posting for ease, since it is on my menu for the next two weeks. This is another recipe from Joanna Lund. Her recipes fit perfectly into the diet program I use. I can't wait to try this. Prep times will be an estimate. Per generous portion is only 285 calories. Diabetic Exchange are: 2 Protein, 1 1/2 Starch and 1 Vegetable.

Provided by Doing it Right

Categories     Savory Pies

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 (10 3/4 ounce) can Healthy Request cream of chicken soup
2/3 cup nonfat dry milk powder
1/2 cup water
1 teaspoon dried parsley flakes
1 1/4 cups carrots, shredded
1/4 cup onion, finely diced
1 cup celery, finely chopped
1/2 cup sliced mushrooms, drained (one 2.5 ounce jar)
3 cups noodles, rinsed and drained (hot)
1 cup cooked chicken breast, diced (5 ounces)
1 cup fat-free cottage cheese
1/4 cup fat-free parmesan cheese, grated (3/4 ounce)
3/4 cup reduced-fat mozzarella cheese, shredded (3 ounces)

Steps:

  • Preheat oven to 350 degrees.
  • Spray an 8-by-12-inch baking dish with cooking spray.
  • In a medium saucepan sprayed with cooking spray, combine chicken soup, dry milk powder and water.
  • Stir in parsley flakes, carrots, onion, celery and mushrooms.
  • Cook over medium heat for about 5 minutes or until mixture is heated through, stirring often.
  • Remove from heat.
  • Arrange half of noodles in prepared baking dish.
  • Sprinkle half of chicken over noodles.
  • Spoon half of sauce mixture of chicken.
  • In a small bowl, combine cottage cheese and Parmesan cheese.
  • Spread cottage cheese mixture evenly over sauce.
  • Repeat layers.
  • Sprinkle mozzarella cheese evenly over top.
  • Bake for 40-45 minutes.
  • Place baking dish on a wire rack and let set for 5 minutes.
  • Divide into 6 servings.

Nutrition Facts : Calories 204.8, Fat 3, SaturatedFat 0.9, Cholesterol 40, Sodium 131.9, Carbohydrate 24.7, Fiber 1.7, Sugar 9.5, Protein 19.3

CHICKEN LASAGNA



Chicken Lasagna image

Give this good-for-you lasagna a try. It's a great change of pace from the more traditional lasagnas featuring ground beef.-Marilynn Hieronymus, Sedalia, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 14

1 medium onion, chopped
1/2 cup chopped green pepper
3 tablespoons butter, melted
6 ounces fresh mushrooms, sliced
1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
1/3 cup fat-free milk
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon dried basil
2-1/2 cups cubed cooked chicken
8 ounces reduced-fat process American cheese, cubed
1-1/2 cups fat-free cottage cheese
1/2 cup grated Parmesan cheese, divided
9 lasagna noodles, cooked and drained
2 teaspoons minced fresh parsley

Steps:

  • In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 526mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

CHICKEN POT PIE CASSEROLE WITH NOODLES



Chicken Pot Pie Casserole with Noodles image

This chicken pot pie casserole combines a Pennsylvania Dutch noodle pot pie with a more traditional crust-style pot pie for a hearty and comforting meal.

Provided by JRS_cook

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h10m

Yield 14

Number Of Ingredients 14

1 (8 ounce) package no-cook lasagna noodles
3 (10.5 ounce) cans condensed cream of chicken soup
3 cups milk
2 tablespoons dried parsley flakes
2 tablespoons dried minced onion
1 tablespoon onion powder
1 tablespoon chicken soup base
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon salt
2 (2 pound) whole rotisserie chickens, meat shredded and bones discarded
1 (8 ounce) package shredded Cheddar cheese
½ (8 ounce) package shredded Italian cheese blend
1 (10 ounce) can refrigerated buttermilk biscuits, separated and cut into quarters

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Break lasagna noodles into pieces. Grease a large oven-proof dish.
  • Combine condensed soup, milk, parsley, minced onion, onion powder, soup base, garlic powder, pepper, and salt in a large mixing bowl; stir until smooth. Stir in broken lasagna noodles until combined. Gently fold in shredded chicken until incorporated. Carefully pour chicken mixture into the prepared dish, smoothing out the top evenly.
  • Bake in the preheated oven until noodles are almost tender, 25 to 35 minutes.
  • Remove from the oven and sprinkle with 1/2 of the Cheddar cheese and all of the Italian cheese. Layer the biscuit chunks in a single layer over top, and sprinkle with remaining Cheddar.
  • Return to the oven and bake until biscuit dough is thoroughly cooked, 15 to 20 minutes. Tent with foil if the edges start to get too brown. Remove from the oven and let cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 594 calories, Carbohydrate 29.4 g, Cholesterol 131.1 mg, Fat 32.7 g, Fiber 0.9 g, Protein 44 g, SaturatedFat 12 g, Sodium 1221.3 mg, Sugar 5.5 g

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From natashaskitchen.com
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RECIPE: CHICKEN POT PIE LASAGNA – VERLOPEN DOMEINEN VOOR SEO
2022-04-17 Repeat layers, ending with 4 pieces of lasagna. Spread reserved 1 cup of sauce over the last complete layer of lasagna, being sure to cover the lasagna completely. Cover lasagna with foil and bake 1 hour. Uncover lasagna, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 ...
From weetudewegin.nl
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ULTIMATE CHICKEN POT PIE - CAMPBELL SOUP COMPANY
2017-01-29 Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess. Step 2. Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess.
From campbells.com
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CHICKEN POT PIE LASAGNA RECIPE - KETONEBEE.COM
Arrange 4 pieces of the lasagna (3 length-wise, 1 width-wise) 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 lasagna. Spread reserved 1 cup of sauce over the last complete layer of lasagna, being sure to cover the lasagna completely.
From ketonebee.com
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ONE-POT EASY CHICKEN LASAGNA - MEL'S KITCHEN CAFE
2021-11-03 Instructions. In a 5- or 6-quart pot, heat the olive oil over medium heat until hot. Season the chicken pieces lightly with salt and pepper. Add the chicken to the pot in a single layer and cook for 1-2 minutes until golden. Flip and continue to cook until the chicken is cooked through, 2-3 minutes more.
From melskitchencafe.com
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