Chicken Pot Pie Ramen Recipes

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CHICKEN-RAMEN NOODLE POT PIE RECIPE - (4.3/5)



Chicken-Ramen Noodle Pot Pie Recipe - (4.3/5) image

Provided by á-178060

Number Of Ingredients 14

1 package ramen noodles
Two 8-inch pie crusts
1 1/2 cups chicken stock
3/4 cup sliced halved carrots
3/4 cup fresh or frozen English peas
1/2 cup sliced leeks (thoroughly rinsed)
4 tablespoons butter
1/4 cup all-purpose flour
1/2 cup milk
1/4 cup heavy cream
Kosher salt and freshly cracked pepper
1 1/2 cups 1/2-inch-diced cooked chicken breasts (two 8-ounce breasts)
2 tablespoons sliced chives
1 egg, beaten

Steps:

  • Special equipment: four 8-ounce ramekins Cook the ramen noodles according to package directions. Drain and cut into 1- to 2-inch pieces. Roll out the pie crusts to a thickness of 1/4 inch. Using an 8-ounce ramekin as a guide, cut out 4 circles with an extra 1-inch border of crust all around. Preheat the oven to 425 degrees F. Bring the chicken stock to a boil in a medium saucepan. Blanch the carrots, peas and leeks separately in the broth until tender and set aside. Reserve the broth. Melt the butter over a medium flame in a saucepan. Add the flour and cook until it begins to smell toasted, 1 to 2 minutes. Add the milk and cream, and whisk until incorporated and smooth. Add the reserved chicken stock and bring to a simmer; season with salt and pepper. Cook the mixture until thickened, and then add the chicken, peas, carrots, leeks, noodles and chives. Divide this mixture among four 8-ounce ramekins, top with the crusts, fold the borders over the sides and cut vents in the tops. Brush with the beaten egg and season with salt. Bake until the pastry is golden and bubbly, 15 to 20 minutes. Allow to cool slightly before serving.

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

1 cup diced onion
1 cup diced celery
1 cup diced carrot
1/2 stick butter
1 clove garlic, crushed
1/2 cup all-purpose flour
1 cup chicken broth
1 1/2 cups half-and-half
1/2 teaspoon sea salt
1/3 teaspoon sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
Pinch dry mustard
Pinch cayenne pepper
1 pound cooked chicken breast, cubed
1/4 cup sweet peas
Store-bought puff pastry sheets, for topping

Steps:

  • Preheat the oven to 425 degrees F.
  • In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top.
  • Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately.

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