Pot Pie Lasagna

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Source gives 1.5–2 lb; use chicken thighs for a juicier filling.)
• cooking oil (For the hot pan; amount not specified.)
• salt (For seasoning the chicken; amount not specified.)
• black pepper (Season the chicken and vegetables to taste.)
• butter (A knob of butter for sautéing the vegetables; amount not specified.)
• 0.5 yellow onion (Diced.)
• 1 bag frozen peas and carrots (Bag size is not specified; season with black pepper and garlic powder.)
• garlic powder (Season the vegetables to taste; amount not specified.)
• 1 sprig fresh thyme (Remove before adding the chicken back.)
• 1.5 cup low-sodium chicken broth
• 26 oz cream of chicken soup (One large can.)
• 1 russet potato (Dice and microwave in 1 cup water for 10 minutes or until soft; drain before adding to the filling.)
• 1 cup heavy cream (Half-and-half may be used instead as a less expensive alternative.)
• 3 puff pastry sheets (Bake two sheets separately before assembling; keep one sheet raw for the top crust.)
• 1 cup water (For microwaving the diced potato; drain before using the potato.)
• 1 egg (For the egg wash.)
• 1 tbsp water (Whisk with the egg for the egg wash.)

Steps

1. 1

   Preheat the oven to 375°F. Separately bake two puff pastry sheets at 375°F for 18–20 minutes, then set them aside for assembly. Keep the third puff pastry sheet unbaked.

2. 2

   Dice the russet potato, place it in a microwave-safe container with 1 cup of water, and microwave for 10 minutes or until soft. Drain the water and reserve the potato for the filling.

3. 3

   Heat oil in a hot pan. Season the chicken thighs with salt and black pepper, add them to the pan, and cook until done. Remove the chicken from the pan and set it aside.

4. 4

   Add a knob of butter to the same pan, followed by the diced onion, frozen peas and carrots, black pepper, garlic powder, and thyme. Cook the vegetables in the butter until incorporated and fragrant; the source does not specify a cooking time.

5. 5

   Add the low-sodium chicken broth and canned cream of chicken soup to the pan. Stir to combine.

6. 6

   Add the precooked diced potatoes. Let the mixture simmer as it thickens.

7. 7

   Remove and discard the thyme sprig. Return the cooked chicken thighs to the pan and mix them into the creamy vegetable filling.

8. 8

   Stir in the heavy cream, or use half-and-half as an alternative, until the filling is creamy and evenly combined.

9. 9

   In an 8×11-inch baking dish, press one of the pre-baked puff pastry sheets into place. Add enough pot pie filling to cover it.

10. 10

    Place the second pre-baked puff pastry sheet over the filling, then add more pot pie filling on top.

11. 11

    Place the remaining raw puff pastry sheet on top of the assembled pie.

12. 12

    Whisk the egg with 1 tablespoon of water. Brush the egg wash over the raw top pastry, then score the pastry so the pie can breathe.

13. 13

    Bake the assembled pot pie lasagna in the 375°F oven for 20–25 minutes, until the top pastry is browned and the filling is hot.

Notes

The source does not specify the chicken cooking time or exact amounts of oil, butter, salt, black pepper, or garlic powder. It also does not specify the weight of the frozen peas-and-carrots bag. The transcript says the filling is simmered until thickened and the top pastry is scored for ventilation.

Nutrition per serving

• main
• dinner
• American
• pot pie
• chicken
• baked
• comfort food
• family-style