Pot pie lasagna
Serves 1
Directions
- 1Season chicken thighs with salt and pepper then brown in a hot pan with oil.
- 2Add a knob of butter to the pan, then cook the onions and frozen peas and carrots.
- 3Add the thyme, chicken broth, cream of chicken soup, and pre-cooked diced potatoes. Simmer until thickened.
- 4Remove the thyme sprig, add the cooked chicken back in, and mix. Finish by stirring in the heavy cream.
- 5Layer the ingredients in an 8x11 baking dish starting with a pre-baked puff pastry sheet, then some filling, another pre-baked puff pastry sheet, more filling, and top with a final raw puff pastry sheet.
- 6Brush the top sheet with egg wash, score it with a knife, and bake at 375 degrees.
Ingredients
- 1.5-2 lbs boneless skinless chicken thighs
- black pepper (optional)
- garlic powder (optional)
- 1/2 yellow onion, diced
- 1 bag frozen peas and carrots
- 1 russet potato, diced and microwaved
- 1 sprig thyme
- 1.5 cups low sodium chicken broth
- 26 oz cream of chicken soup
- 1 cup heavy cream
- 3 sheets puff pastry
- 1 egg
- 1 tbsp water
Equipment
panmicrowavebaking dishpastry brushknife
Tips
- Chicken thighs are preferred as they are cheaper, hold flavor better, and stay juicier.
- Half and half can be used instead of heavy cream to be more cost-efficient.
- Pre-cook the potatoes in the microwave with 1 cup of water for 10 minutes until soft, then drain before adding to the filling.
- Two of the puff pastry sheets should be baked separately at 375 degrees for 18-20 minutes before assembling the dish.
