WEIGHT WATCHERS: CHICKEN POT PIE LASAGNA
Weight Watchers recipe, 4 points per serving. A hearty and unique lasagna that tastes like home.
Provided by Janel at A Mom's Take
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spray 9x13 casserole with nonstick cooking spray.
- In large bowl mix together all ingredients except lasagna noodles and cheese.
- Place layer of noodles on bottom of casserole. Spoon ⅓ chicken/veggie mix onto noodles. Top with ⅓ cheese. Repeat ending with cheese.
- Bake at 350 degrees for 35-40 minutes or until bubbling and cheese is melted and golden brown around edges.
- *Chicken Pot Pie Lasagna can be frozen easily. Reheat for an extra 15-20 minutes in the oven for a yummy freezer to oven meal on busy weeknights.
CHICKEN POT PIE IX
A delicious chicken pie made from scratch with carrots, peas and celery.
Provided by Robbie Rice
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g
CHICKEN POT PIE LASAGNA
Make and share this Chicken Pot Pie Lasagna recipe from Food.com.
Provided by Libby1
Categories Savory Pies
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 334.8, Fat 13.8, SaturatedFat 7.2, Cholesterol 68.1, Sodium 517.3, Carbohydrate 19.2, Fiber 2.1, Sugar 3.2, Protein 30.8
CHICKEN POT PIE
Try Ina Garten's Chicken Pot Pie recipe for comforting, veggie-filled pastry bowls, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 4 individual pot pies
Number Of Ingredients 22
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.
TEX-MEX CHICKEN POT PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
- Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
- Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
- Combine the flour, salt, butter and shortening in a large bowl.
- Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
- Beat the egg with a fork and add it to the mixture along with the vinegar.
- Add the cold water.
- Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
- Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.
CHICKEN POT PIE LASAGNA
I have not tried this recipe, but I'm posting for ease, since it is on my menu for the next two weeks. This is another recipe from Joanna Lund. Her recipes fit perfectly into the diet program I use. I can't wait to try this. Prep times will be an estimate. Per generous portion is only 285 calories. Diabetic Exchange are: 2 Protein, 1 1/2 Starch and 1 Vegetable.
Provided by Doing it Right
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 204.8, Fat 3, SaturatedFat 0.9, Cholesterol 40, Sodium 131.9, Carbohydrate 24.7, Fiber 1.7, Sugar 9.5, Protein 19.3
More about "chicken pot pie lasagna recipes"
CHEESY CHICKEN POT PIE LASAGNA!! - YOUTUBE
From youtube.com
Author The Danni RoseViews 180.6K
CHEESY CHICKEN POT PIE LASAGNA RECIPE - DIYJOY.COM
From diyjoy.com
Estimated Reading Time 1 min
LASAGNA POT PIE – AUNT BEE'S RECIPES
From auntbeesrecipes.com
CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
CHICKEN POT PIE LASAGNA SOUP RECIPE > CALL ME PMC
From callmepmc.com
CHICKEN POT PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN AND BISCUITS POT PIE - SMELLS LIKE HOME
From smells-like-home.com
CHICKEN POT PIE (THE BEST) | RICARDO
From ricardocuisine.com
LASAGNA CARBONARA RECIPE - PILLSBURY.COM
From pillsbury.com
CROCK POT CHICKEN POT PIE (NO CONDENSED SOUP!)
From midwestfoodieblog.com
PERSONAL CHICKEN POT PIE IN A MUG - FOOD MEANDERINGS
From foodmeanderings.com
CHEAT'S CHICKEN AND BROCCOLI POT PIE | TESCO REAL FOOD
From realfood.tesco.com
EASY CHICKEN POT PIE CASSEROLE - BOWL ME OVER
From bowl-me-over.com
CHICKEN POT PIE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY CHICKEN POT PIE - MAGIMIX RECIPE OFFICIAL MAGIMIX RECIPES
From magimix.co.uk
PERSONAL CHICKEN POT PIE IN A MUG | RECIPELION.COM
From recipelion.com
CHICKEN POT PIE LASAGNA - RECIPE WILD
From recipewild.com
CHICKEN POT PIE CASSEROLE | LITTLE BIT RECIPES
From littlebitrecipes.com
CRUSTLESS CHICKEN POT PIE - THE DIZZY COOK
From thedizzycook.com
CREAMY LASAGNA SKILLET POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
CHICKEN POT PIE LASAGNA RECIPE | CDKITCHEN.COM
From cdkitchen.com
QUICK BREAD RECIPES VEGAN, TASTE OF HOME BEST LOVED HEALTHY …
From s3.amazonaws.com
AIR FRYER MEATBALLS RECIPE - HOW TO COOK AIR-FRIED MEATBALLS
From today.com
FROM BROTH TO BLISS: 22 INSANELY DELICIOUS SOUP RECIPES YOU'LL LOVE
From msn.com
CROCKPOT LASAGNA WITH RICOTTA - WENDY POLISI
From wendypolisi.com
HOMEMADE DOG FOOD CHICKEN BREAST 500G, BLACK OPS 2 CLAW …
From s3.amazonaws.com
45 CROWD-PLEASING RECIPES PERFECT FOR A FAMILY FEAST
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #savory-pies #casseroles #main-dish #pasta #poultry #american #oven #european #italian #lasagna #chicken #dietary #one-dish-meal #low-calorie #comfort-food #low-carb #low-in-something #meat #chicken-breasts #pasta-rice-and-grains #taste-mood #equipment #4-hours-or-less
You'll also love