Pot Pie Lasagna with Chicken and Puff Pastry

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Pot pie lasagna layers creamy chicken pot pie filling with flaky puff pastry for a comforting baked dinner with plenty of texture. Instead of lasagna noodles, this version uses puff pastry between the layers and on top, where it bakes until golden and crisp.

The filling combines chicken, peas, carrots, potato, onion, and a creamy chicken gravy seasoned with thyme and black pepper. It keeps the familiar flavors of chicken pot pie while giving the dish a layered structure that makes it feel a little different from a traditional pot pie.

What Is Pot Pie Lasagna?

Pot pie lasagna is a layered casserole made with creamy chicken pot pie filling and puff pastry instead of lasagna noodles. Baked pastry layers run through the middle of the dish, while another sheet forms the crisp, golden top.

If you enjoy creamy chicken casseroles, try our angel chicken rice casserole for another comforting dinner idea.

Ingredients You’ll Need

Boneless, skinless chicken thighs: They stay tender through the stovetop cooking and the final bake, which works well for a layered casserole like this.
Olive oil or neutral cooking oil: Used to brown the chicken before making the creamy filling.
Puff pastry: This replaces traditional lasagna noodles. Two baked pastry layers go inside the casserole, while another layer forms the golden top.
Yellow onion: Adds savory flavor to the base of the filling.
Frozen peas and carrots: Bring the familiar vegetable mix associated with chicken pot pie and keep the filling simple.
Russet potato: Adds body to the filling. Cut it into small, even pieces so it cooks evenly and fits neatly between the pastry layers.
Unsalted butter and all-purpose flour: Cooked together to form the roux that thickens the chicken gravy.
Low-sodium chicken broth: Provides the main liquid for the gravy while making it easier to control the final seasoning.
Heavy cream: Gives the gravy a smooth, creamy texture without relying on condensed soup.
Thyme: Adds a simple savory note that fits naturally with chicken pot pie.
Salt and black pepper: Season the filling without overpowering the chicken, vegetables, and gravy.
Egg wash: A beaten egg with a little water helps the top pastry bake to a golden finish.

Chicken thighs, potato cubes, peas and carrots, diced onion, puff pastry, chicken broth, and heavy cream for pot pie lasagna — The main ingredients for the chicken filling, creamy gravy, and puff pastry layers.

How to Make Pot Pie Lasagna

Prepare the Puff Pastry Layers

Thaw the puff pastry according to the package directions. Gently roll two sheets so they fit an 8 × 11-inch baking dish, then prick the surface all over with a fork.

Preheat the oven to 375°F. Bake each sheet separately between two parchment-lined baking sheets for about 10 minutes. Remove the top baking sheet and upper sheet of parchment, then continue baking for about 8–10 minutes, or until the pastry is golden, crisp, and cooked through. Let both layers cool while you prepare the filling.

Two flat golden baked puff pastry sheets cooling on parchment-lined baking sheets — Bake the two interior puff pastry sheets until golden and crisp before assembling the pot pie lasagna.

Keep the third sheet refrigerated for the top of the casserole.

Cook the Chicken and Potato

Cut the chicken thighs into bite-size pieces and season them with salt and black pepper. Heat a small amount of oil in a large skillet over medium heat, then cook the chicken until browned and cooked through. Transfer it to a plate.

Meanwhile, place the diced potato in a small saucepan, cover with water, and simmer until just barely tender and still firm enough to hold its shape. Drain well and set aside.

Do not add the peas and carrots yet. They will go into the filling after the gravy has thickened so they do not become overly soft.

Make the Creamy Pot Pie Filling

Melt the butter in the same skillet, then add the onion and cook until softened. Sprinkle in the flour and stir for about 1 minute so it coats the onion and cooks off the raw flour taste.

Gradually whisk in the chicken broth, then add the cream, thyme, and black pepper. Cook, stirring often, until the gravy is thick enough to coat a spoon.

Fold in the cooked chicken, drained potato, and frozen peas and carrots. Stir until everything is evenly coated and heated through, then taste and adjust the salt and black pepper as needed.

The filling should be creamy but thick enough to hold its shape between the puff pastry layers rather than spreading like a thin sauce.

Thick creamy chicken filling with potato, peas, carrots, and onion in a skillet — The filling should be creamy and thick enough to stay between the puff pastry layers.

Assemble the Pot Pie Lasagna

Spread one-third of the chicken filling evenly in the baking dish. Place one baked puff pastry sheet over the filling, then spread another third of the filling over the pastry.

Add the second baked puff pastry sheet, then spread the remaining filling evenly over the top. Place the pastry layers gently without pressing them down.

Add the Top Pastry and Bake

Place the remaining uncooked puff pastry sheet over the casserole and trim or tuck the edges as needed. Cut a few small slits in the top to allow steam to escape, then brush the pastry with egg wash.

Bake at 375°F for about 20–25 minutes, or until the top pastry is puffed, deeply golden, and cooked through.

Golden baked pot pie lasagna in a white casserole dish before slicing — Bake until the puff pastry is deeply golden and cooked through, then let the casserole rest before slicing.

Let the pot pie lasagna rest for about 10 minutes before cutting so the filling can settle and the layers hold together more cleanly.

Slice of pot pie lasagna with three creamy chicken filling layers separated by puff pastry — After resting, the pot pie lasagna slices into distinct layers of creamy chicken filling and crisp puff pastry.

Tips for Flaky Puff Pastry and a Thick Filling

Keep the puff pastry cold. Once thawed, work with it while it is still cool and return it to the refrigerator if it becomes too soft. Cold pastry holds its layers better in the oven.
Bake the inside pastry layers until truly crisp. Pale or underbaked pastry will soften quickly once it touches the filling. The two inner sheets should be golden and fully baked before assembly.
Do not make the filling too loose. The gravy should be thick enough to coat the chicken and vegetables without pooling in the baking dish. A thin filling can quickly soften the pastry layers.
Cook the potato only until just tender. The pieces should be easy to pierce with a fork but still hold their shape. Overcooked potato can break down and make the filling heavier.
Cool the baked pastry before layering. Adding hot pastry directly to a hot, steamy filling can soften it faster and make the layers less distinct.
Do not press down on the pastry layers. Place them gently over the filling so they stay as crisp and structured as possible.
Let the casserole rest before slicing. A 10-minute rest gives the creamy filling time to settle and makes the layers easier to cut without everything sliding apart.

Substitutions and Variations

Chicken breast: Boneless, skinless chicken breast can replace the thighs. Cut it into similar-size pieces and cook it just until cooked through during the stovetop step, since it is leaner and can dry out more easily during the final bake.
Cooked chicken: Leftover cooked chicken can also work. Add it after the gravy has thickened rather than browning it at the beginning, then heat it through with the vegetables before assembling the casserole.
Half-and-half: You can replace some of the heavy cream with half-and-half for a less rich gravy. Keep an eye on the consistency and let the sauce thicken enough before assembling.
Vegetable mix: Frozen peas and carrots are the simplest option, but separately frozen peas and diced carrots can be used in the same general proportion.
Celery: A small amount of finely diced celery can be cooked with the onion if you want a more traditional chicken pot pie vegetable base. It is optional and not necessary for the layered format.

How to Store and Reheat Pot Pie Lasagna

Let the pot pie lasagna cool briefly after serving, then cover the baking dish or transfer individual portions to airtight containers. Refrigerate leftovers within 2 hours and keep them for up to 3 days.

For the best texture, reheat portions in a 350°F oven until hot throughout and the pastry has crisped again. The microwave is faster, but it will soften the puff pastry.

Freezing is possible, but the pastry will not stay as crisp after thawing and reheating. If texture is the priority, this dish is better stored in the refrigerator and eaten within a few days.

What to Serve with Pot Pie Lasagna

Pot pie lasagna is rich enough to serve as the main dish, so simple vegetable sides work best alongside it.

A crisp green salad with a light vinaigrette adds freshness without competing with the creamy filling. For another easy side, try our roast frozen vegetables when you want a simple vegetable option alongside the casserole.

Pot Pie Lasagna FAQs

Does pot pie lasagna use lasagna noodles?

Some older versions of pot pie lasagna are made with lasagna noodles and cheese. This version uses puff pastry instead, with baked pastry layers between the creamy chicken filling and another sheet of pastry on top.

What is the sauce in chicken pot pie made of?

The sauce is a creamy chicken gravy made with butter, flour, chicken broth, and cream. The flour and butter form a roux that thickens the broth so the filling stays creamy without becoming too loose for the pastry layers.

How do you keep puff pastry from getting soggy?

Bake the inner pastry layers until they are fully golden and crisp, and make sure the chicken filling is thick rather than runny. Letting the baked pastry cool before assembly also helps reduce excess steam between the layers.

Can I use chicken breast instead of chicken thighs?

Yes. Boneless, skinless chicken breast can be used instead of chicken thighs. Cook it just until cooked through during the stovetop step to help prevent it from drying out during the final bake.

Can pot pie lasagna be made ahead of time?

You can prepare the chicken filling ahead and refrigerate it separately. For the best pastry texture, assemble the casserole closer to baking time rather than leaving the puff pastry in contact with the filling for several hours.