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 love making this Chicken Pot Pie Ravioli Bake for busy weeknights when I want something hearty but quick to throw together.
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 to 4 minutes.
- Add seasonings & chicken:
- 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:
- Let rest for 5 minutes before serving.
Save This dish always brings my family together around the dinner table, sharing stories and enjoying comforting food.
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. Always check product labels to confirm allergens.
Nutritional Information
Per serving: 470 calories, 18 g total fat, 47 g carbohydrates, 30 g protein.
Save This bake is a delicious way to enjoy the flavors of chicken pot pie in a quick and convenient format.
Kitchen 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 mixing with the sauce.
- → What vegetables complement this bake?
Peas, carrots, corn, onion, and celery add both color and subtle sweetness to the creamy chicken filling.
- → How do I achieve a creamy sauce without lumps?
Whisk flour into melted butter before gradually adding broth and milk, stirring constantly until thickened and smooth.
- → Can I substitute the chicken with another protein?
Turkey or leftover cooked meats make great alternatives that maintain the savory depth of the bake.
- → Is it important to let the bake rest before serving?
Allowing it to rest helps the sauce set slightly, making it easier to serve while enhancing the overall texture.