Best 2 Chicken Ramen Noodle Pot Pie Recipes
Indulge in a delightful culinary experience with our savory Chicken Ramen Noodle Pot Pie, a harmonious blend of classic comfort food and irresistible Asian flavors. This hearty dish combines tender chicken, succulent vegetables, and a rich, creamy sauce, all nestled within a golden-brown crust made from ramen noodles. Embark on a taste adventure as you discover the perfect balance of flavors in each bite. Dive into the secrets behind this irresistible dish, with our step-by-step guide that ensures a perfect pot pie every time. Elevate your mealtime moments with this unique and satisfying creation, perfect for cozy dinners, family gatherings, or a delightful lunch.
Also, explore variations of this delectable dish with our curated collection of recipes:
- **Classic Chicken Pot Pie**: Experience the timeless flavors of a traditional chicken pot pie, featuring tender chicken, an array of vegetables, and a creamy sauce enveloped in a flaky crust.
- **Vegetarian Pot Pie**: Embark on a meatless journey with our vegetarian pot pie, showcasing a medley of colorful vegetables, hearty lentils, and a creamy filling, all encased in a golden-brown crust.
- **Seafood Pot Pie**: Dive into the depths of oceanic flavors with our seafood pot pie, brimming with succulent shrimp, flaky fish, and tender mussels, enveloped in a creamy sauce and topped with a savory crust.
- **Mini Pot Pies**: Create individual-sized delights with our mini pot pies, perfect for parties, picnics, or a quick and easy meal. These bite-sized treats offer all the flavors of a classic pot pie in a convenient and portable form.
CHICKEN-RAMEN NOODLE POT PIE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
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)
Provided by รก-178060
Number Of Ingredients 14
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.
Tips:
- For the perfect pot pie crust, use a combination of butter and shortening. This will create a flaky, golden crust.
- Don't overcook the chicken. It should be cooked through but still moist.
- Use a variety of vegetables in your pot pie. This will add flavor and texture.
- Don't be afraid to experiment with different seasonings. A little bit of garlic powder, onion powder, or paprika can go a long way.
- Let the pot pie cool for at least 15 minutes before serving. This will allow the filling to set and the crust to firm up.
Conclusion:
Chicken ramen noodle pot pie is a delicious and easy-to-make comfort food. It's perfect for a weeknight dinner or a special occasion. With its creamy filling, flaky crust, and crispy noodles, this pot pie is sure to be a hit with everyone at the table. So next time you're looking for a hearty and satisfying meal, give this chicken ramen noodle pot pie a try.
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