Chicken Pot Pie Lasagna Recipe

Recipe Category: Chicken

Chicken Pot Pie Lasagna Recipe


Serving Size : 10

  • 12 pieces Lasagna – uncooked
  • 1 pound boneless, skinless chicken breasts – diced
  • 3 cups sliced fresh mushrooms
  • 1 cup thinly sliced carrots
  • 1/2 cup sliced spring onions
  • 1 cup frozen green peas – thawed and well drained
  • 1 teaspoon ground thyme
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 3 1/2 cups skim milk
  • 1/2 cup dry sherry
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 15 ounce car low-fat Ricotta cheese
  • 1 1/2 cups grated part-skim Mozzarella cheese – divided
  • 1/2 cup grated reduced-fat Swiss cheese


  1. Prepare pasta according to package directions.
  2. Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot.
  3. Add chicken and saute 4 minutes or until cooked through.
  4. Drain well and set aside.
  5. Recoat Dutch oven with cooking spray and place over medium-high heat until hot.
  6. Add mushrooms, carrots and onions; saute 6 minutes.
  7. Set aside.
  8. Place flour in a medium saucepan.
  9. Gradually add milk, stirring with a wire whisk until blended; stir in sherry.
  10. Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly.
  11. Stir in salt and red pepper.
  12. Reserve one cup of sauce and set aside.
  13. In a bowl, combine Ricotta cheese, 1 cup Mozzarella cheese and Swiss cheese.
  14. Preheat oven to 350:F
  15. Spread 1 cup of the sauce over the bottom of a 13 W 9 W 2-inch pan.
  16. Arrange 4 pieces of the lasagna (3 lengthwise, 1 widthwise) over the sauce.
  17. Top with half of Ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture.
  18. Repeat layers, ending with 4 pieces of lasagna.
  19. Spread reserved 1 cup of sauce over the last complete layer of lasagna, being sure to cover the lasagna completely.
  20. Cover lasagna with foil and bake 1 hour.
  21. Uncover lasagna, sprinkle remaining 1/2 cup Mozzarella cheese on top and bake an additional 5 minutes uncovered.
  22. Re-cover and let stand 15 minutes before serving.

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