Save A comforting twist on classic chicken pot pie, this bake combines tender ravioli with a creamy chicken and vegetable filling, all topped with golden cheese for a family-friendly meal.
I first served this dish to my family on a chilly evening, and it quickly became a favorite comfort food that I love to make again and again.
Ingredients
- Chicken: 2 cups cooked chicken breast shredded or diced
- Refrigerated cheese ravioli: 20 oz (about 570 g)
- Vegetables: 1 cup frozen peas and carrots mix, 1/2 cup frozen corn, 1/2 cup diced onion, 1/2 cup diced celery
- Sauce: 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 2 cups low-sodium chicken broth, 1 cup whole milk, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, 1/2 teaspoon salt
- Topping: 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook Ravioli:
- Cook ravioli according to package directions until just al dente. Drain and set aside.
- Sauté Vegetables:
- In a large skillet melt butter over medium heat. Add onion and celery sauté until softened about 4 minutes.
- Make Sauce:
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk. Bring to a simmer stirring constantly until thickened about 3 to 4 minutes.
- Add Seasonings and Mix:
- Add garlic powder thyme salt and pepper. Stir in chicken peas and carrots and corn. Simmer for 2 minutes.
- Combine Ravioli:
- Add cooked ravioli to the skillet and gently fold to combine.
- Assemble Bake:
- Transfer mixture to the prepared baking dish. Top evenly with mozzarella and Parmesan cheese.
- Bake:
- Bake for 20 to 25 minutes or until cheese is golden and bubbly.
- Rest and Serve:
- Let rest for 5 minutes before serving.
Save This dish always brings the family to the table for a warm and satisfying meal we savor together.
Notes
Substitute rotisserie chicken for quick prep. Try with turkey or leftover holiday meats. Add sautéed mushrooms or bell peppers for extra flavor. Serve with a fresh green salad or steamed broccoli.
Required Tools
Large skillet, whisk, 9x13-inch baking dish, saucepan for ravioli, mixing spoon.
Allergen Information
Contains wheat (ravioli flour), milk (cheese milk ravioli filling), eggs (in ravioli) and possibly soy (check ravioli ingredients). Contains poultry.
Save This Chicken Pot Pie Ravioli Bake pairs comfort with convenience for a perfect family meal any night of the week.
Recipe Guide
- → Can I use frozen ravioli for this dish?
Yes, refrigerated or frozen cheese ravioli work well; just cook until al dente before combining with the sauce.
- → What can I substitute for chicken breast?
Rotisserie chicken or turkey make great alternatives for a quicker prep or variation in poultry flavor.
- → How do I make the sauce thick and creamy?
Creating a roux with butter and flour, then gradually whisking in broth and milk, achieves a smooth, thickened base for the filling.
- → Can I add other vegetables to the bake?
Yes, sautéed mushrooms, bell peppers, or additional frozen veggies can enhance flavor and texture.
- → What cheese blends best for the topping?
A combination of shredded mozzarella for meltiness and grated Parmesan for sharpness creates a golden, flavorful crust.
- → How long should the bake rest after cooking?
Allow roughly 5 minutes for the dish to settle, making it easier to serve and meld flavors.