Chicken Pot Pie Ravioli
This recipe answers the question – what if chicken pot pie was served in a ravioli instead of a pie crust? No one asked that question you say? Am I supposed to care? Part of the fun of what I do here is answering those unasked questions! Tender savory chicken shredded up nice and small with veggies and potato bursting out of stuffed pasta. What more could you want in a comfort food dinner? This one checks all the boxes!
The inspiration for this meal
I had some leftover pot pie filling and was brainstorming what to do with it. I loved the beef wellington ravioli I made last month, so I thought it would be fun to do pot pie ravioli. What is truly crazy about this recipe is I had no idea what I was going to serve these with until they were literally boiling in the water. Why did I even start boiling them if I didn’t have a place to put them after? Suddenly the idea struck- potatoes and gravy! I whipped up some mashed potatoes last minute and made a nice onion gravy and they were a perfect match for the comforting pot pie ravioli.
This recipe is for the ravioli only, you can serve them how you want, or with your family favorite potato and gravy. If you need a recipe, this KFC copycat recipe was the vibe I was going for.
Making the chicken pot pie ravioli
To make the filling, I cooked some chicken in a pan with the veggies to get some browning, then added stock. Once the chicken is fully cooked, take it out of the pan and chop and shred it until it is a good consistency for the inside of the ravioli. Add it back to the pan with some cream and instant mash potato flakes to thicken it up.
Then you stuff it into the pasta dough!
I used these little bowls to help form these into pie shapes. I wanted these to be fairly big so that two was enough for a full meal.
The fork marks also help make them look like mini pies!
They only need to boil for 3-5 minutes until tender. Keep an eye on them, if they cook too long they might break open.
Serving the chicken pot pie ravioli
Put your potatoes in the bowl first, then add the gravy, then top with the ravioli and more gravy.
I mentioned before, you can do store bought, or your favorite recipe for the potatoes and gravy.
So tasty. Something new but familiar at the same time. The traditional filling is super tender and one of the most comforting things you can eat. Serving them in this unique way was so much fun!
Here is my recipe for pasta dough
Twists on this recipe
Meat pie ravioli would be great too. Maybe lamb and onion? And now I am thinking of empanada filling as ravioli filling too. You could put peas in here but peas aren’t my favorite so I usually skip them.
Keep in mind that this recipe and nutrition info is only for the ravioli themselves!
Chicken Pot Pie Ravioli
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 2 cloves garlic grated
- 2 cup chicken stock
- 1 cup milk regular or non-dairy
- 2 tablespoons chopped parsley
- 1/2 cup dehydrated potato flakes
- 1/2 cup frozen peas optional, I am not a pea fan
- pasta dough recipe linked above
- mashed potatoes for serving
- gravy for serving
Instructions
- Heat a small frying pan over medium high heat and add a little olive oil. Add in the chicken, then add the veggies around the chicken. Season with salt and pepper. Cook about 3 minutes to brown the chicken, stirring the veggies as the chicken cooks.
- Flip the chicken and cook another 3 minutes to brown the other side. Add in the garlic and cook 2 minutes, stirring the garlic into the veggies.
- Add in the chicken stock and stir to combine. Bring to a simmer, reduce the heat to low, and cover. Cook until the chicken is cooked through, about 15 minutes.
- Remove the chicken from the pan and chop/shred it up.
- Add the milk to the pan, along with the parsley, potato flakes, and frozen peas. Stir to combine. Add in the chicken and bring to a simmer. Cook about 2 minutes, it should be fairly thick, but if not, you can add a little more of the potato flakes. Allow to cool.
- Roll out the dough in a pasta maker, folding it over itself and repeating until smooth. Roll it out to the third thinnest setting.
- Cut out about 3 inch rounds of the dough. Use a small bowl and add one of the rounds to the bowl. Fill with the filling and top with another dough round.
- Seal the dough with a fork to make it look like a pie. Remove from the bowl and flatten it a bit so it looks like a pie. Re-do the fork outline if needed.
- Repeat with the remaining filling and dough until you make enough to have 2 per person.
- Boil the ravioli in batches until the pasta is tender, about 3-5 minutes.
- Serve over mashed potatoes and top with the gravy.