Pin 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.
This dish brings the comforting flavors of chicken pot pie into a simpler baked ravioli format that my whole family enjoys.
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Ingredients
- Poultry & Pasta: 2 cups cooked chicken breast, shredded or diced, 20 oz (about 570 g) refrigerated cheese ravioli
- 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 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 25 minutes, or until cheese is golden and bubbly.
- Rest:
- Let rest for 5 minutes before serving.
Pin This meal often sparks warm memories around the dinner table with loved ones enjoying every bite 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
Nutritional Information
Per serving: 470 Calories, 18 g Total Fat, 47 g Carbohydrates, 30 g Protein
Pin 
This chicken pot pie ravioli bake is a guaranteed crowd pleaser perfect for any occasion.
Recipe Q&A
- → Can I use frozen ravioli for this dish?
Yes, frozen ravioli works well. Just cook it according to package instructions until al dente before combining.
- → What can I substitute for chicken in this bake?
Try rotisserie chicken, turkey, or even leftover holiday meats to add variety and convenience.
- → How can I add more vegetables to the dish?
Incorporate sautéed mushrooms, bell peppers, or additional frozen mixed vegetables for extra flavor and nutrition.
- → Is it necessary to sauté onion and celery first?
Sautéing softens the vegetables and enhances their flavor, providing a richer base for the sauce.
- → Can I prepare this bake ahead of time?
Yes, assemble the mixture and refrigerate before baking. Bake just before serving for best results.
