Chicken-Ramen Noodle Pot Pie
Chicken-Ramen Noodle Pot Pie
Author: The Chef
Cuisine: American
Recipe type: Breakfast
Ingredients
- 1 package ramen noodles
- Two 8-inch pie crusts
- 1½ cups chicken stock
- ¾ cup sliced halved carrots
- ¾ cup fresh or frozen English peas
- ½ cup sliced leeks (thoroughly rinsed)
- 4 tablespoons butter
- ¼ cup all-purpose flour
- ½ cup milk
- ¼ cup heavy cream
- Kosher salt and freshly cracked pepper
- 1½ cups ½-inch-diced cooked chicken breasts (two 8-ounce breasts)
- 2 tablespoons sliced chives
- 1 egg, beaten
Instructions
- 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 ¼ 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.
Watch the recipe video here:
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Posted by Food Network on Wednesday, January 17, 2018
