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 we loved how the flavors melded together creating a hearty satisfying dish perfect for any night.
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
- Step 1:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Step 2:
- Cook ravioli according to package directions until just al dente. Drain and set aside.
- Step 3:
- In a large skillet melt butter over medium heat. Add onion and celery sauté until softened about 4 minutes.
- Step 4:
- 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.
- Step 5:
- Add garlic powder thyme salt and pepper. Stir in chicken peas and carrots and corn. Simmer for 2 minutes.
- Step 6:
- Add cooked ravioli to the skillet and gently fold to combine.
- Step 7:
- Transfer mixture to the prepared baking dish. Top evenly with mozzarella and Parmesan cheese.
- Step 8:
- Bake for 20–25 minutes or until cheese is golden and bubbly.
- Step 9:
- Let rest for 5 minutes before serving.
Save This recipe always brings our family together especially on chilly evenings when comfort food is a must.
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.
Required Tools
Large skillet Whisk 9x13-inch baking dish Saucepan (for ravioli) Mixing spoon.
Save Enjoy this comforting dish sure to become a family favorite perfect for quick weeknight dinners.
Recipe FAQ
- → Can I use frozen ravioli for this bake?
Yes, frozen cheese ravioli works well; just cook them until al dente before adding to the filling.
- → What can I substitute for chicken in this dish?
Turkey or leftover holiday meats like ham can be good alternatives for the poultry component.
- → How can I add more vegetables to the bake?
Consider tossing in sautéed mushrooms, bell peppers, or fresh broccoli florets for added flavor and nutrition.
- → Is it possible to prepare this dish ahead of time?
Yes, assemble the bake and refrigerate it covered for up to 24 hours before baking.
- → What kind of cheese works best for the topping?
A combination of shredded mozzarella and grated Parmesan creates a golden, bubbly crust with rich flavor.