Chicken-Ramen Noodle Pot Pie Recipe

Name: Chicken-Ramen Noodle Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Special equipment: four 8-ounce ramekins
2
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.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 package ramen noodles, Two 8-inch pie crusts, 1 1/2 cups chicken stock, 3/4 cup sliced halved carrots, and more.

Yes, Chicken-Ramen Noodle Pot Pie falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-Ramen Noodle Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions