Cody Casey
Chicken pot pie is a classic comfort food, but have you ever tried chicken pot pie ravioli? This unique dish combines the familiar flavours of chicken pot pie with the fun of ravioli. It's a creative way to use up leftover pot pie filling and is surprisingly easy to make. The ravioli can be boiled and served with potatoes and gravy for a hearty meal. You can also get creative with the filling, adding peas or other vegetables, and playing with different types of meat. So, if you're looking for a fun twist on a classic, chicken pot pie ravioli is definitely worth trying!
| Characteristics | Values |
|---|---|
| Ingredients | Chicken, vegetables (potatoes), carrots, peas, corn, milk, parsley, potato flakes, dough, butter, flour, salt, pepper, bouillon paste, celery seed, garlic powder, broth, olive oil, mushrooms, tomatoes, garlic, vinegar, Parmesan, egg noodles |
| Preparation | Combine chicken, vegetables, milk, parsley, potato flakes, broth, butter, flour, salt, pepper, bouillon paste, celery seed, and garlic powder in a saucepan. Bring to a simmer. Roll out the dough and cut into 3-inch rounds. Place the filling in a small bowl and top with another dough round. Seal the dough with a fork. Boil the ravioli in batches for 3-5 minutes. |
| Serving | Serve the ravioli over potatoes and gravy. |
| Tips | Use store-bought or homemade pie crust. Use rotisserie chicken to save time. Cook vegetables that require softening beforehand. Poke holes in the crust to allow steam to escape. |
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$13.95
What You'll Learn
Making the filling
Chicken pot pie ravioli is a fun twist on the traditional chicken pot pie. The ravioli is stuffed with a delicious filling of chicken and vegetables and served over potatoes and gravy. Here is a detailed guide on making the filling for this unique and comforting dish:
Start by cooking the chicken. Season the chicken with salt and pepper, according to your taste. You can use white or dark meat, whichever you prefer. Add the chicken to a pot or large saucepan and cover it with water. Bring it to a gentle simmer and cook until the chicken is just barely cooked through. Remove the chicken from the pot and set it aside to cool. Once cool enough to handle, chop the chicken into small, bite-sized pieces. If you want a shortcut, you can use rotisserie chicken, which is already cooked and saves prep time.
Next, prepare the vegetables. The traditional vegetables used in a chicken pot pie include potatoes, carrots, peas, and corn. You can also add in some celery and onions for extra flavour. It is important to cook any vegetables that require softening before adding them to the filling. Cut the potatoes and carrots into small pieces and place them in a saucepan. Add enough water to cover the vegetables and cook until they are tender. You can also add frozen vegetables directly to the filling without pre-cooking.
Now, it's time to make the sauce. In a saucepan, melt some butter and add in the chopped onions and celery. Cook until they are soft and translucent. Then, add in the flour, salt, pepper, bouillon paste, celery seed, and garlic powder. Stir everything together to combine the flavours. Slowly add in the milk and water, stirring continuously until the sauce thickens. You can adjust the consistency by adding more milk or some chicken broth.
Finally, combine all the ingredients. In a large bowl, mix together the cooked chicken, peas, corn, and potato-carrot mixture. Pour in the sauce and stir until everything is coated evenly. Adjust the seasoning to taste. Allow the filling to cool before using it to fill your ravioli.
This filling is packed with flavour and has all the comforting elements of a traditional chicken pot pie. It is perfect for stuffing into your ravioli, creating a unique and delicious meal. Enjoy the process of making this special dish and don't be afraid to add your own creative touches!
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Preparing the dough
To make the dough for chicken pot pie ravioli, you will need a pasta maker. Roll out the dough in the pasta maker, folding it over itself and repeating the process until the dough is smooth. Next, roll out the dough to the third thinnest setting on your pasta maker.
Using a small bowl, cut out around 3-inch rounds of the dough. Place one of these dough rounds into the bowl and fill it with your filling. Take another dough round and place it on top, sealing the ravioli with a fork to give it the appearance of a pie.
Remove the ravioli from the bowl and gently flatten it to enhance its pie-like shape. If necessary, go over the fork outline again. Repeat this process until you have used up all your filling and dough, aiming to make enough ravioli for 2 per person.
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Cutting and filling the ravioli
Once you have prepared your chicken pot pie filling, it's time to assemble the ravioli. Roll out the dough in a pasta maker, folding it over itself and repeating until smooth. Adjust your pasta maker to the third thinnest setting and roll out the dough.
Using a small bowl, cut out 3-inch rounds of the dough. Place one of the rounds into the bowl and fill it with the chicken pot pie filling. Be careful not to overfill, as this might cause the ravioli to break open during cooking. Top the filled dough round with another round of dough. Seal the edges of the ravioli with a fork to give it a pie-like appearance.
Remove the ravioli from the bowl and gently flatten it to enhance the pie shape. If needed, you can use a fork to redefine the outline of the ravioli. Repeat this process until you have used up your filling and dough. Aim to make enough ravioli to serve 2 per person.
At this stage, you can freeze your uncooked ravioli for future use. Simply place them in a freezer-safe dish, cover them tightly, and freeze for up to 2 months. When you're ready to cook them, thaw them overnight, then boil them in batches for 3-5 minutes until tender. Keep a close eye on them to prevent overcooking, which can cause them to break open.
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Boiling the ravioli
To cook chicken pot pie ravioli, you'll need to first prepare the ravioli filling and assemble the ravioli. Once you have your ravioli ready, it's time to boil them!
Here's a step-by-step guide for boiling the chicken pot pie ravioli:
- Fill a large pot with water: The pot should be large enough to comfortably accommodate the ravioli without overcrowding. Use a pot specifically for pasta, if you have one.
- Salt the water: Add a generous amount of salt to the water. This will not only season the ravioli but also help the water come to a boil faster.
- Bring the water to a rolling boil: Turn the heat to high and wait for the water to come to a full, rolling boil. You're looking for vigorous bubbles breaking the surface of the water.
- Carefully add the ravioli: Gently lower the ravioli into the boiling water using a slotted spoon or spider strainer. Avoid dropping them from too high, as this may cause the ravioli to break apart.
- Boil for 3 to 5 minutes: Let the ravioli cook in the boiling water. Stir them gently once or twice during cooking to prevent them from sticking to the bottom of the pot. Cook until the pasta is tender, which should take around 3 to 5 minutes. Keep a close eye on them, as overcooking can cause them to break open.
- Drain and drizzle with olive oil: Once the ravioli are tender, use a colander or strainer to drain the water. Transfer the cooked ravioli to a serving dish and drizzle them with a little extra virgin olive oil to prevent them from sticking together.
Your chicken pot pie ravioli are now ready to be served! Remember to handle them gently as you plate them, as freshly boiled ravioli can be delicate. Enjoy your delicious creation!
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Serving suggestions
Chicken pot pie ravioli is a comforting and tasty dish. The ravioli is stuffed with chicken pot pie filling and is served over mashed potatoes and gravy. Here are some serving suggestions for this delicious meal:
Gravy and Mashed Potatoes
The most popular way to serve chicken pot pie ravioli is with mashed potatoes and gravy. Boil the potatoes first, then add the gravy, followed by the ravioli, and finally, top it off with more gravy. You can use store-bought or homemade potatoes and gravy, depending on your preference.
Vegetables
Chicken pot pie ravioli pairs well with vegetables, such as peas, carrots, and celery. You can add these vegetables directly to the ravioli filling or serve them as a side dish. If you're looking for a creamier option, consider making a chicken pot pie noodle skillet, where the vegetables are cooked in a creamy sauce and served with the ravioli.
Salad
A fresh salad can complement the richness of the ravioli. Opt for a green salad with a variety of leafy greens, such as spinach, arugula, or mixed greens. You can also add in some vegetables, like tomatoes, cucumbers, or avocados, and finish it off with a light vinaigrette dressing.
Bread
Serve your chicken pot pie ravioli with a side of crusty bread or dinner rolls. This can help soak up the gravy and provide a textural contrast to the dish.
Cheese
Sprinkle some grated Parmesan or shredded mozzarella cheese on top of the ravioli just before serving. This will add a creamy, salty dimension to the dish.
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Frequently asked questions
You will need chicken, potatoes, milk, parsley, potato flakes, frozen peas, dough, and gravy.
First, add milk, parsley, potato flakes, and frozen peas to a pan. Stir to combine, then add the chicken and bring to a simmer. Cook for about 2 minutes, or until thickened. Allow the mixture to cool before using it as a filling.
Roll out the dough and cut out 3-inch rounds. Place one round in a small bowl, fill it with the chicken pot pie filling, and top it with another dough round. Seal the edges with a fork to create a pie shape. Remove from the bowl and flatten slightly.
Boil the ravioli in batches for 3-5 minutes until tender. Be careful not to overcook, as they might break open.
Chicken pot pie ravioli goes well with potatoes and gravy. You can use store-bought or homemade potatoes and gravy. Alternatively, you can serve it with a side of green salad, as suggested by recipe developer Hayley MacLean.
