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CHICKEN POT PIE LASAGNA

CHICKEN POT PIE LASAGNA

Comfort food to nth degree! Chicken pot pie in a lasagna! Classic flavours with crispy and soft pasta. You can make this a few days ahead, keep them in the fridge or even freeze them and just pop them in the oven for an easy dinner.

Here's what you'll need

  • 4 cups leftover chicken (or turkey)
  • 1 cup chicken stock
  • ¼ cup cream
  • 1 cup frozen or fresh peas
  • 1 small onion (finely diced)
  • 1 cup white wine
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • pasta dough (rolled out into long sheets)
  • 1 tbsp olive oil
  • 1 cup mozza (grated)
  • ¼ cup parm (grated)
  • salt and pepper
  1. gently sautee the onions in the butter

  2. when translucent, sprinkle in the flour and cook for about 5 minutes or so

  3. chop or shred the chicken

  4. CHICKEN POT PIE LASAGNA
  5. add the white wine and chicken stock and reduce on medium high heat(about 25 minutes or so)

  6. remove from the heat and add the peas and cream

  7. CHICKEN POT PIE LASAGNA
  8. assembling is fairly straightforward...layer the sheets of pasta in the bottom of a greased oven proof dishes and up all sides, leaving extra over the edges to pull over the top

  9. CHICKEN POT PIE LASAGNA
  10. then begin layering sauce, cheese and pasta sheets cut into rounds to fit inside the lasagna. You should try to get three layer

  11. CHICKEN POT PIE LASAGNA
    CHICKEN POT PIE LASAGNA
  12. pull the excess pasta sheets hanging over the edges over the top of the lasagna and brush with olive oil

  13. Roasted Tomato Lasagna

  14. bake in a 350° oven for 45 minutes or until they're cooked all the way through

  15. allow to rest for 5 minutes or so and serve up with any side you like

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