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.
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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
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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.
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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.
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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.
