Lasagna Style Chicken Pot Pie
This recipe for Lasagna-Style Chicken Pot Pie is the perfect healthy meal recipe because it combines the flavors of two classic dishes: pot pie and lasagna. One bite of this healthy chicken recipe and you'll be in love.
Ingredients
- Whole wheat lasagna noodles
- 1 pound boneless skinless chicken breasts, diced
- 3 cups mushrooms, sliced
- 1 cup carrots, sliced thinly
- 1/2 cup spring onions, sliced
- 1 cup frozen green peas, thawed and drained
- 1 teaspoon ground thyme
- 1/2 teaspoon salt or salt substitute
- 1/2 cup white whole wheat flour
- 3 1/2 cups skim milk
- 1/2 cup dry sherry
- 1/4 teaspoon cayenne pepper, ground
- 1 carton low-fat ricotta cheese, about 15 ounces
- 1 1/2 cup grated part-skim mozzarella cheese, divided
- 1/2 cup reduced fat Swiss cheese, grated
Instructions
- Prepare lasagna noodles according to package directions.
- Spray a large skillet with cooking spray and place over medium-high heat until hot. Add chicken and saute for 4 minutes or until cooked through. Drain well and set aside.
- Recoat skillet with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; saute 6 minutes. Set aside.
- Place whole wheat flour in a medium saucepan. Gradually add skim 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 F.
- Spread 1 cup of the sauce over the bottom of a 13x9x2-inch pan. Arrange 4 pieces of the lasagna (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 lasagna. Spread reserved 1 cup of sauce over the last complete layer of lasagna, being sure to cover the lasagna completely.
- Cover lasagna with foil and bake 1 hour. Uncover lasagna, 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.
