Chicken Pie Lasagna
Ingredients
- 1 tablespoon butter
- ½ tablespoon olive oil
- 2 large onions thinly sliced
- 1 carrot diced and pre-cooked until tender (boiled or steamed)
- 1 celery stalk diced and pre-cooked (boiled or steamed)
- ¾ leek sliced and pre-cooked (boiled or steamed)
- 2 tablespoon butter
- 2 tablespoon flour
- 650 ml hot chicken stock
- ½ teaspoon Dijon mustard
- 1 teaspoon lemon juice
- black pepper to taste
- 2 cups shredded rotisserie chicken
- 1 x 400g can chickpeas drained and rinsed
- 6 –8 lasagna sheets
- 1 cup grated cheese
Instructions
- Preheat oven to 180°C.
- In a pan, cook the onions in butter and olive oil over medium-low heat for 15 minutes until softened.
- Add the carrot, celery, and leek and cook for 5 minutes.
- In a separate saucepan, melt the butter, whisk in the flour, and cook for 1 minute.
- Slowly whisk in the hot chicken stock until thickened.
- Stir in Dijon mustard, lemon juice, and black pepper.
- Combine the sauce with the vegetable mixture, chicken, and chickpeas.
- Layer with lasagna sheets and cheese in a baking dish.
- Bake for 30 minutes until golden and bubbling.
Notes
Add chopped herbs like parsley or thyme to your mixture.
A sprinkling of smoked paprika over the cheese will give you some color.
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