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We love chicken pot pie in our home. The classic meal is hearty, satisfying and brings comfort of childhood for most of us but the rich sauce can be a killer to your diet plans. This Weight Watchers Chicken Pot Pie Lasagna Recipe came inspired from various lasagna roll up recipes, chicken and veggie casseroles I saw on Pinterest and at various church potlucks through the years. Combining some favorite elements we created a great casserole that is perfect to make in multiple batches and freezer for easy freezer to oven meals on busy weeknights.
Sunday Dinner Inspirations
I created a Foodie collection all around this theme, “Not Your Everyday Sunday Dinner” with recipes that give a twist on a classic favorite for an unexpected new family favorites that will keep the family excited to gather Sunday evenings. This recipe has become a favorite for Sunday Dinner. I love that it’s based around a classic comfort food, but different than you’d expect for a Sunday dinner. Start collecting and sharing your favorites on Foodie.com.
Chicken Pot Pie Lasagna
- 2 Cups Shredded Chicken (we use boneless skinless but you can use legs or thighs if you remove skin and fat)
- 1 Can 98% Fat Free Cream of Celery Soup
- ½ Cup Skim Milk
- 1 cup diced carrots
- 2 Stalks celery diced
- 1 small onion diced
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Sage
- ½ Teaspoon Black Pepper
- 1 Package Lasagna Noodles, Cooked
- 1 1/2 Cups Low Fat Part Skim Mozzarella Cheese
Shredded Chicken: You can use leftover shredded chicken or easily making shredded chicken by boiling your chicken breasts in a pot of hot water for 15-20 minutes until cooked through. Shredded your boiled chicken using two forks.
Lasagna Noodles: You will also need to prepare your lasagna noodles before you get started. You can pick up a package of oven ready noodles and skip a step, but make sure you have some liquid soup mixture below your bottom layer if using oven ready noodles.
Once you have noodles and chicken ready, preheat your over to 350° F. Then, prepare a 9×13 baking dish with nonstick cooking spray.
Grab a large mixing bowl and combine together all your ingredients except your lasagna noodles and cheese. When you’re mixture is well combined, you will start creating your layers. I opted to use a mini loaf pan to create individual pot pie lasagna servings as I thought it would be fun for my boys. You can use just a regular baking dish or get creative.
Start with a layer of cooked lasagna noodles. (Or, if using oven ready just add a little bit of soup mixture at the bottom of your pan). Spoon 1/3 of your chicken/veggie mix onto the noodles. Top with cheese. Repeat your noodle/chicken/cheese layers two more times ending with cheese.
Bake at 350 degrees for 35-40 minutes or until bubbling and cheese is melted and golden brown around edges.
This makes 8 servings at 4 Weight Watchers Points each.
Weight Watchers: Chicken Pot Pie Lasagna Recipe
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- 2 Cups Shredded Chicken (we use boneless skinless but you can use legs or thighs if you remove skin and fat)
- 1 Can 98% Fat Free Cream of Celery Soup
- ½ Cup Skim Milk
- 1 cup diced carrots
- 2 Stalks celery diced
- 1 small onion diced
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Sage
- ½ Teaspoon Black Pepper
- 1 Package Lasagna Noodles Cooked
- 1½ Cups Low Fat Part Skim Mozzarella Cheese
- 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.
