Chicken Pot Pie Lasagna
Indulge in the ultimate comfort food fusion with this Chicken Pot Pie Lasagna—a hearty, creamy masterpiece that combines the best of two classic dishes. Layers of tender lasagna noodles are nestled between a rich, velvety sauce made from chicken broth and heavy cream, savory shredded chicken, and a medley of peas, carrots, and corn. Topped generously with melted mozzarella and cheddar cheeses, each bite captures the homestyle warmth of pot pie in a lasagna-style casserole form. Perfect for family dinners, this recipe strikes the ideal balance between nostalgia and innovation. Ready in just over an hour and garnished with fresh parsley for a touch of elegance, this dish is sure to become your new dinnertime favorite. Keywords: chicken pot pie lasagna, comfort food fusion, creamy casserole recipe, family dinner ideas, cheesy chicken lasagna.
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Recipe Information
Ingredients
- 12 sheets (no-boil or cooked according to package instructions) lasagna noodles
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 4 cups shredded cooked chicken
- 2 cups frozen mixed vegetables (peas, carrots, and corn)
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons parsley (optional, chopped for garnish)
Instructions
Preheat your oven to 375°F (190°C).
If using regular lasagna noodles, cook them according to the package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to make a roux.
Gradually whisk in the chicken broth and heavy cream. Continue to whisk until the mixture is smooth and thickened, about 5-7 minutes.
Season the sauce with salt, black pepper, and garlic powder. Remove from heat.
In a large mixing bowl, combine the shredded chicken and frozen mixed vegetables with 1 cup of the prepared cream sauce. Mix well.
In a 9x13-inch baking dish, spread a thin layer of the cream sauce on the bottom to prevent sticking.
Place a layer of lasagna noodles over the sauce. Spread 1/3 of the chicken & vegetable mixture over the noodles, followed by 1/3 of the remaining cream sauce. Sprinkle with 1/3 of the mozzarella and 1/3 of the cheddar cheese.
Repeat the layers two more times: noodles, chicken & vegetable mixture, cream sauce, and cheeses.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
6875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.9 g | 333% | |
| Saturated Fat | 136.5 g | 682% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1464 mg | 488% | |
| Sodium | 7502 mg | 326% | |
| Total Carbohydrate | 608.2 g | 221% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 47.5 g | ||
| Protein | 491.2 g | 982% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2868 mg | 221% | |
| Iron | 45.0 mg | 250% | |
| Potassium | 5176 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
