Pin It 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 at a family gathering and everyone asked for seconds It quickly became a requested dish every season
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 Seasoning & 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
- Prepare 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
Pin It This recipe always brings the family together around the table sharing stories and laughter as we enjoy every bite
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
Calories 470 Total Fat 18 g Carbohydrates 47 g Protein 30 g per serving
Pin It This dish is best enjoyed fresh but leftovers keep well refrigerated for up to 3 days
Recipe FAQs
- → What type of ravioli works best?
Cheese ravioli hold up well in the creamy sauce and provide a rich texture that pairs perfectly with chicken and vegetables.
- → Can I use rotisserie chicken?
Yes, shredded rotisserie chicken is a great shortcut that adds flavor and saves cooking time.
- → How do I avoid soggy ravioli?
Cook ravioli just until al dente and drain thoroughly before mixing to prevent excess moisture.
- → What vegetables complement this bake?
Frozen peas, carrots, corn, onion, and celery add sweetness and texture, balancing the creamy sauce.
- → How can I add extra flavor?
Incorporate sautéed mushrooms or bell peppers for added depth and variety.