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Chicken Pot Pie Lasagna Bake

This Chicken Pot Pie Lasagna Bake packages comfort in an easy vegan recipe you can make-ahead and confidently serve to anyone, whether they’re vegan or not. It’s creamy, satisfying, and full of pantry staples. I quickly popped a few pieces in the freezer once I realized how good it was as a gift to my future self. I ended up reheating them on a busy day and it was so handy. Another great vegan with a toddler option. Enjoy!

Chicken Pot Pie Lasagna Bake

Course Main Course
Cuisine American

Ingredients

Chicken

  • 2 cups soy curls
  • 3 cups vegetable stock hot
  • 1 tbsp canola oil
  • 1/4 tsp iodized salt
  • 1/2 tsp black pepper
  • 1/4 tsp poultry seasoning
  • dash smoked paprika
  • pinch sugar optional

Bechamel

  • 6 tbsp canola oil
  • 6 tbsp flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2.5 cups plain, unsweetened soy milk
  • 2.5 cups vegetable stock

The Rest

  • 15 lasagna noodles broken
  • 1/2 cup peas
  • 1/2 cup carrots diced
  • 1 cup vegan cheese

Topping

  • 1/4 cup nutritional yeast
  • 1 tbsp dried herbs
  • 1/2 cup breadcrumbs
  • 1/8 tsp smoked paprika

Instructions

Chicken

  1. Heat broth to just under a boil, and stir everything in. Set aside while the soy curls rehydrate.

Bechamel

  1. Heat a dutch oven or similar sized pot on the stove on medium to medium high heat. When warm, add oil. Whisk in flour. Whisk for about 1-2 minutes, or until your roux begins to darken.

  2. Begin adding liquid about 3/4 of a cup at a time, whisking constantly. 

  3. Add seasonings, taste, and add more if needed. This will largely depend on how flavorful your broth is. Turn off heat, and begin preheating oven to 400 degrees.

Assembly

  1. Divide your noodles roughly in half, and spread them in a 9x13 casserole dish. If they break further, that's fine, use those pieces to fill in gaps. Layer. Cover in breadcrumbs. Cover with foil. 

Bake & Serve

  1. Bake for 40 minutes. Remove foil, bake for another ten minutes or so or until the breadcrumbs begin to golden. Turn off oven and serve. To make plating easier it never hurts to let it sit for about ten minutes or so on a cooling rack, but I never do.

This recipe is adapted from Pinch of Yum.

18 Comment

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