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 ravs. I had no idea what I was going to serve these with until they were literally boiling in the water. 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.
I used these little bowls to help form these into pie shapes.
The fork marks also help with the pie vibe.
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.
Serve with the potatoes and gravy! I didn’t put a recipe, just use your favorite.
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.
Chicken Pot Pie Ravioli
- 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
- 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.