Chicken-Ramen Noodle Pot Pie
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
47
Spice
35
Sweetness
49
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
Chicken Stock3 cup
Carrot (sliced halved)4 tbsps
Butter1 cup
All-Purpose Flour1 cup
Milk1 cup
Heavy Cream2 tbsps
Chives (sliced)Directions:
1
Watch how to make this recipe
2
Special equipment: four 8-ounce ramekins Cook the ramen noodles according to package directions
3
Drain and cut into 1- to 2-inch pieces
4
Roll out the pie crusts to a thickness of 1/4 inch
5
Using an 8-ounce ramekin as a guide, cut out 4 circles with an extra 1-inch border of crust all around
6
Preheat the oven to 425 degrees F
7
Bring the chicken stock to a boil in a medium saucepan
8
Blanch the carrots, peas and leeks separately in the broth until tender and set aside
9
Reserve the broth
10
Melt the butter over a medium flame in a saucepan
11
Add the flour and cook until it begins to smell toasted, 1 to 2 minutes
12
Add the milk and cream, and whisk until incorporated and smooth
13
Add the reserved chicken stock and bring to a simmer; season with salt and pepper
14
Cook the mixture until thickened, and then add the chicken, peas, carrots, leeks, noodles and chives
15
Divide this mixture among four 8-ounce ramekins, top with the crusts, fold the borders over the sides and cut vents in the tops
16
Brush with the beaten egg and season with salt
17
Bake until the pastry is golden and bubbly, 15 to 20 minutes
18
Allow to cool slightly before serving