Chicken Pot Pie Lasagna Recipe

Get ready for a flavor explosion! This Chicken Pot Pie Lasagna combines the creamy goodness of pot pie with the satisfying layers of lasagna. Tender chicken, sauteed vegetables, and a rich, creamy cheese sauce are nestled between perfectly cooked lasagna noodles for a comfort food masterpiece. This recipe is perfect for a family dinner or a special occasion.

Prep Time 30 mins

Cook Time 130 mins

Calories 334.8 kcal

Protein 61g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Chicken Pot Pie Lasagna

Lasagna Noodle
Boneless Chicken Breast
Fresh Mushrooms
Carrot
Spring Onion
Frozen Green Pea
Thyme
1 teaspoon salt
All Purpose Flour
Skim Milk
Dry Sherry
1/4 teaspoon red pepper flakes (or to taste)
Low Fat Ricotta Cheese
Part Skim Mozzarella Cheese
Lowfat Swiss Cheese

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How to Make Chicken Pot Pie Lasagna

Preheat oven to 350°F (175°C).
Cook lasagna noodles according to package directions. Drain and set aside.
In a large skillet or Dutch oven, heat cooking spray over medium-high heat. Add chicken and sauté for 4 minutes, or until heated through. Drain any excess liquid and set aside.
Add cooking spray to the same skillet and heat over medium-high heat. Add mushrooms, carrots, and onions. Sauté for 6 minutes, until softened.
In a medium saucepan, whisk together flour and milk until smooth. Stir in sherry (if using), salt, and red pepper flakes.
Bring the sauce to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.
Reserve 1 cup of the sauce and set aside. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, and Swiss cheese.
Spread 1 cup of the sauce in the bottom of a 13x9x2-inch baking dish.
Layer 3 lasagna noodles over the sauce.
Top with half of the ricotta mixture, half of the chicken mixture, and half of the remaining sauce.
Repeat layers, ending with 3 lasagna noodles.
Spread the reserved 1 cup of sauce evenly over the top layer of lasagna.
Cover the lasagna with aluminum foil and bake for 45 minutes.
Remove foil, sprinkle the remaining 1 cup mozzarella cheese over the top, and bake for another 10-15 minutes, or until golden brown and bubbly.
Let stand for 15 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

12g

Fat

35g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Mushroom Recipes Italian The Americas American Fall Recipes Baking

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Frequently Asked Questions

How long does it take to make Chicken Pot Pie Lasagna?

Chicken Pot Pie Lasagna takes about 160 minutes from start to finish — roughly 30 minutes to prepare and 130 minutes to cook.

How many calories are in Chicken Pot Pie Lasagna?

Chicken Pot Pie Lasagna has approximately 334.8 calories per serving, with about 61 g protein, 6 g carbohydrates and 21 g fat.

What ingredients do I need for Chicken Pot Pie Lasagna?

The key ingredients for Chicken Pot Pie Lasagna are Lasagna Noodle, Boneless Chicken Breast, Fresh Mushrooms, Carrot, Spring Onion, Frozen Green Pea. See the full list with measurements above.