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1
Special equipment: four 8-ounce ramekins
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2
Cook the ramen noodles according to package directions.
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3
Drain and cut into 1- to 2-inch pieces.
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4
Roll out the pie crusts to a thickness of 1/4 inch.
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5
Using an 8-ounce ramekin as a guide, cut out 4 circles with an extra 1-inch border of crust all around.
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6
Preheat the oven to 425 degrees F.
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7
Bring the chicken stock to a boil in a medium saucepan.
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8
Blanch the carrots, peas and leeks separately in the broth until tender and set aside.
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9
Reserve the broth.
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10
Melt the butter over a medium flame in a saucepan.
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11
Add the flour and cook until it begins to smell toasted, 1 to 2 minutes.
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12
Add the milk and cream, and whisk until incorporated and smooth.
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13
Add the reserved chicken stock and bring to a simmer; season with salt and pepper.
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14
Cook the mixture until thickened, and then add the chicken, peas, carrots, leeks, noodles and chives.
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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.
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16
Brush with the beaten egg and season with salt.
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17
Bake until the pastry is golden and bubbly, 15 to 20 minutes.
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18
Allow to cool slightly before serving.
