Chicken-Ramen Noodle Pot Pie

Total Time:
1 hr
10 min
10 min
40 min

4 servings

  • 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
Watch how to make this recipe.
  • 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.

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    This recipe is featured in:

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