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.
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
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.
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.