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 and they couldn’t get enough of the rich flavors and comforting texture that reminded us all of home-cooked tradition.
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 and combine:
- Add garlic powder, thyme, salt, and pepper. Stir in chicken, peas and carrots, and corn. Simmer for 2 minutes.
- Add 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&25 minutes, or until cheese is golden and bubbly.
- Rest:
- Let rest for 5 minutes before serving.
Save This dish has become a staple for family dinners especially on chilly evenings when comfort food is a must.
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 per serving, Total Fat: 18 g, Carbohydrates: 47 g, Protein: 30 g
Save This bake promises a perfect balance of flavors and textures that will please the whole family every time.
Recipe Help & Answers
- → Can I use rotisserie chicken instead of fresh chicken?
Yes, rotisserie chicken works well and can save time without sacrificing flavor.
- → How do I ensure the ravioli doesn’t become mushy when baked?
Cook the ravioli just until al dente before mixing, then gently fold into the sauce to maintain texture during baking.
- → Can I add vegetables other than peas and carrots?
Absolutely; sautéed mushrooms or bell peppers make delicious additions for extra flavor and texture.
- → What kind of cheese works best for the topping?
Combining shredded mozzarella with grated Parmesan provides a creamy, golden, and flavorful crust.
- → Is this dish suitable for freezing?
Yes, after baking and cooling, you can freeze portions for later. Reheat thoroughly before serving.