Three Tier Chicken Pie Lasagna in a Pan

Posted by Gook Cooking May 13, 2020

Three Tier Chicken Pie Lasagna in a Pan

We began this recipe by making our own pasta sheets. Looking around at our local grocery was a bit of a challenge trying to find the size that fits our baking pan used in today's chicken pie.

It starts off by combing simple ingredients that can be easily purchased then carries on with what was left of the chicken. Below you will find what we did next to complete our lovely chicken pot pie, let's get cooking.

Prep time: 30 mins
Baking time: 35 mins
Serves: 10

Ingredients
500g cheese, cheddar
1/2 chicken, medium size (can be cooked the day before or any leftover meat can be used)

Pasta Sheets
2 1/4 cups flour, all-purpose
6 egg yolks
2 eggs
1 1/2 tbs olive oil
salt to taste

Ricotta Paste
500g ricotta cheese
2 eggs, medium
2 tbs parsley
1 egg, medium

Tomato Sauce
1 cup tomato sauce
1 tbs tomato paste
2 onions, brown (cut into bite size pieces)
2 tbs parsley, fresh or dried (mince)
1 1/2 tbs thyme
3 bay leaves
1 tbs herbs mix, dried
1 tbs parsley, dried or fresh
4 garlic cloves
3 tbs paprika, smoked
1 1/2 tsp chilli flakes
3 tsp sugar
2/4 tsp browning
salt and pepper to taste

Begin by preheating the oven at a temperature of 180℃.

Removing and mincing into bite-size pieces debone the chicken and set aside to be added at a later stage for baking.

Pasta Sheets
On a clean and dry flat surface, pour the flour out then create a well like a form in the middle of the flour (before doing this add the salt to the flour).

Cracking two eggs in a bowl and set aside. Begin by separating the yolks 6) from the egg whites placing the yolks into the bowl that has the two eggs and set aside the egg whites.

Add to the bowl of egg yolks and two eggs the oil and mix fully to combine. Once complete, pour the egg yolk mix into the centre of the flour (the well). With a fork begin to mix the egg yolk gradually incorporating the egg yolk as you mix until all the flour has been combined.

Using your hands start by lightly kneading the dough until it is fully combined and smooth in texture. By this time, you can push onto your pasta dough, and it should bounce back to form.

Wrapping into a film wrap (saran wrap, cling film) cover and set aside for 20 minutes to set. Once the dough has set, roll out onto a dusted flat surface rolling out as thin as possible using a rolling pin.

As you work with a small piece of pasta dough remember to keep the remaining pasta dough covered to prevent drying out (this will help with easy management of the pasta dough).

Cut and form the pasta dough into the shape you are looking for and lightly dust to prevent the pasta from sticking ( what we did was to use the bottom of the baking pan to frame the shape we needed,
this yield four sheets).

Ricotta Spread
In a medium-size bowl, add the ricotta cheese, mix to loosen the cheese then add the egg mixing well to combine. Followed by the parsley flakes add to the cheese paste. Cover and store in the fridge until it is time for spreading.

Pasta Sauce
To begin the sauce, we began by adding to a heated saucepan the tomato sauce, onions, chilli flake, fresh thyme, parsley, bay leaves, herbs, garlic, paprika, chilli, sugar and salt and pepper mixture to combine for five minutes.

Adding to the sauce, browning and tomato paste mixing in and allowing the sauce to cook until it reduces in quantity and the sauce has thickened. Once completed, remove the saucepan from the heat allowing the sauce to cool, (remember to remove the bay leaves before layering).

Layering
In a non-stick 23 cm (9") baking pan, layer a pasta sheet followed by the ricotta spread (we use about three heaping spoons of each) than the chicken, tomato sauce followed by the cheese. Repeat this step until you have used up all the ingredients. (we had three layers).

Bake for 30 minutes covered with foil paper then removing to allow the cheese to brown in colour slightly for another 5 minutes, then remove from the oven to set and serve.

Eaten with your choice of side, we enjoyed a slice with a green mixed salad lightly sprinkled with homemade citrus juice.