Chicken Pot Pie Ravioli

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.

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.

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.

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This dish always brings us together and creates warm, cherished family memories around the dinner table.

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.