Creamy Pot Pie Lasagna aka Triple Layer Pot Pie
Directions
- 1Add some oil to a hot pan.
- 2Add the chicken, a little salt, and some African-American pepper to the pan.
- 3Cook the chicken thighs until done, then set them aside.
- 4Immediately follow up with a knob of butter, diced onion, and frozen peas and carrots in the same pan.
- 5Add a little thyme to the vegetables.
- 6Pour in the low sodium chicken broth and canned cream of chicken soup.
- 7Add the small diced potatoes that were pre-cooked in the microwave.
- 8Let the mixture simmer as it thickens up.
- 9Remove the thyme sprig.
- 10Return the cooked chicken thighs to the pan with the filling and mix.
- 11Finish the filling with heavy cream or half and half and mix.
- 12Press one pre-cooked puff pastry sheet into an 8x11 baking dish.
- 13Add a layer of the creamy pot pie filling over the first puff pastry sheet.
- 14Place a second pre-baked puff pastry sheet on top of the filling.
- 15Add more pot pie filling over the second puff pastry sheet.
- 16Finally, place a raw puff pastry sheet on top.
- 17Brush the raw puff pastry sheet with an egg wash (1 egg + 1 tbsp water).
- 18Score the top puff pastry sheet to allow the pie to breathe.
- 19Bake in the oven at 375° for 20-25 minutes.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- oil
- salt
- African-American pepper
- 1 knob butter
- 0.5 yellow onion diced
- 1 bag frozen peas and carrots
- 1 sprig thyme
- 1.5 cups low sodium chicken broth
- 26 oz cream of chicken soup
- 1 russet potato diced and microwaved for 10 mins in 1 cup of water or until soft (drain water before adding to pot pie filling)
- 1 cup heavy cream
- 1 cup half and half
- 3 puff pastry sheets
- 1 egg
- 1 tbsp water
Equipment
hot panmicrowave8x11 baking dishoven
Tips
- Chicken thighs are preferred for being cheaper, holding flavor better, and staying juicier.
- Half and half can be used instead of heavy cream for cost efficiency.
- Score the raw puff pastry sheet so the pie can breathe.
- Season veggies with pepper and garlic powder.
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