Chicken Pot Pie Lasagna Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
• In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Steps:

• Prepare pasta according to package directions.
• Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot. Add chicken and saute 4 minutes or until cooked through.
• Drain well and set aside. Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; saute 6 minutes.
• Set aside. Place flour in a medium saucepan.
• Gradually add milk, stirring with a wire whisk until blended; stir in sherry.
• Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly.
• Stir in salt and red pepper.
• Reserve one cup of sauce and set aside. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss cheese. Preheat oven to 350 degrees.
• Spread 1 cup of the sauce over the bottom of a 13 x9 x 2-inch pan.
• Arrange 4 pieces of the lasagne (3 lengthwise, 1 widthwise)over the sauce. Top with half of ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagne. Spread reserved 1 cup of sauce over the last complete layer of lasagne, being sure to cover the lasagne completely.
• Cover lasagne with foil and bake 1 hour.
• Uncover lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered.
• Re-cover and let stand 15 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Spray an 8-by-12-inch baking dish with cooking spray.
• In a medium saucepan sprayed with cooking spray, combine chicken soup, dry milk powder and water.
• Stir in parsley flakes, carrots, onion, celery and mushrooms.
• Cook over medium heat for about 5 minutes or until mixture is heated through, stirring often.
• Remove from heat.
• Arrange half of noodles in prepared baking dish.
• Sprinkle half of chicken over noodles.
• Spoon half of sauce mixture of chicken.
• In a small bowl, combine cottage cheese and Parmesan cheese.
• Spread cottage cheese mixture evenly over sauce.
• Repeat layers.
• Sprinkle mozzarella cheese evenly over top.
• Bake for 40-45 minutes.
• Place baking dish on a wire rack and let set for 5 minutes.
• Divide into 6 servings.