CHICKEN-RAMEN NOODLE POT PIE RECIPE - (4.3/5)
Provided by á-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.
CHICKEN POT PIE RAMEN
Family-friendly, comforting and fun, this Chicken Pot Pie Ramen takes a quick and easy ingredient and turns it into a delicious dinner!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- First, boil and cook the ramen noodles until al dente. Drain then set aside.
- Meanwhile, in a large skillet, over medium heat, add olive oil and butter and allow butter to melt. Then add garlic and sauté for about a minute.
- Next, add in frozen peas and carrots. Season with garlic salt, pepper and thyme. Stir well.
- Next, stir in flour until fully incorporated.
- Pour in chicken broth and cream of chicken soup. Still well to combine.
- Stir in chicken and coat well with the sauce. Allow chicken to warm back up.
- Then stir in the heavy whipping cream. At this point If mixture is too thick, stir in more chicken broth to thin.
- Finally, stir in the cooked ramen noodles then serve with slices of crusty white bread.
Nutrition Facts : Calories 506 kcal, Carbohydrate 42 g, Protein 24 g, Fat 27 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 96 mg, Sodium 2232 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
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 AND RAMEN NOODLES
I learned this simple recipe in high school from my friend Stacey. It's now a family favorite. It may sound odd but give it a try! I usually substitute bean thread/cellophane noodles for the Ramen noodles.
Provided by ann2boys
Categories Chicken Breast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Make the noodles as directed. Drain.
- Add the chicken breast* and water to cover in the same pot, bring to boil and then simmer until meat is done. Remove and chop chicken but reserve broth.
- *I will often put a washed egg in with the chicken to make the hard boiled egg.
- Put in about 1/2 a packet of seasoning from the Ramen if that's what you used, otherwise just leave it or add a dash of ginger-root or some concentrated bouillon.
- Place noodles in bowl. Top with chopped chicken, then egg and onions. Pour about 1/4 cup broth over all. Add soy sauce and lots of pepper to taste. Enjoy!
- Also good if you add slightly steamed pea pods or peas, or any other veggies.
Nutrition Facts : Calories 592.5, Fat 21.3, SaturatedFat 8.5, Cholesterol 277.8, Sodium 1124.8, Carbohydrate 57.4, Fiber 0.4, Sugar 0.9, Protein 40.7
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