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 to my family on a chilly evening and it quickly became a beloved comfort food for us all.
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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.
- Season:
- 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.
Save This dish always brings us together and creates warm, cherished family memories around the dinner table.
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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: Calories 470, Total Fat 18 g, Carbohydrates 47 g, Protein 30 g
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This Chicken Pot Pie Ravioli Bake is an effortless, crowd-pleasing recipe perfect for weeknight dinners.
Cooking Questions
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works well and saves preparation time while maintaining great flavor.
- → What cooking temperature is recommended for baking?
Bake the dish at 375°F (190°C) until the cheese is golden and bubbly, typically 20–25 minutes.
- → How do I ensure the ravioli is cooked properly?
Cook ravioli according to package instructions until just al dente before combining with other ingredients.
- → Are there suggested vegetable additions for variation?
Sautéed mushrooms or bell peppers can be added to enhance the flavor and texture.
- → What sides pair well with this bake?
Fresh green salad or steamed broccoli complement the rich, creamy flavors nicely.
