Best 2 Chicken Ramen Noodle Pot Pie Recipes

Chicken Ramen Noodle Pot Pie is a delicious and easy-to-make dish that combines the flavors of classic chicken noodle soup with the comfort of a savory pot pie. Made with simple, affordable ingredients, this dish is perfect for a quick and satisfying meal that the whole family will enjoy. With a creamy chicken broth, tender vegetables, and a crispy, golden crust, this pot pie is sure to become a favorite.

Let's cook with our recipes!

CHICKEN-RAMEN NOODLE POT PIE

Chicken-Ramen Noodle Pot Pie image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

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
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:

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.

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

Ingredients

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.

Below is a detailed summary of the tips and conclusion drawn from all the recipes in the article:

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. It is a French culinary phrase that means "putting in place" and can save you a lot of time and hassle.
Use fresh ingredients: Fresh ingredients will always give you the best results. If you can't find fresh ingredients, frozen or canned ingredients can be substituted.
Don't be afraid to experiment: Feel at liberty to add your own personal touch to the recipes. Try using different vegetables, spices, or cheeses. You might be surprised at how delicious your ramen noodle pot pie turns out!
Make sure the pot pie filling is hot and bubbly: Before you put the top crust on the pot pie, make sure the filling is hot and bubbly. This will help ensure that the pot pie is cooked through.
Let the pot pie cool slightly before serving: Once the pot pie is out of the oven, let it cool slightly before serving. This will help prevent the pot pie from falling apart.

Conclusion:

Ramen noodle pot pie is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover ramen noodles, and it's also a perfect meal for a cold winter day. With a little creativity, you can create a ramen noodle pot pie that everyone will love. So what are you waiting for? Get started!