| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1084 |
| Total Fat | 57 g |
| Saturated Fat | 26 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 49 g |
| Cholesterol | 193 mg |
| Sodium | 1131 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1084 |
| Total Fat | 57 g |
| Saturated Fat | 26 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 49 g |
| Cholesterol | 193 mg |
| Sodium | 1131 mg |
Reviews
CAN this be made the day before ref then put the crust on the next day
I have made these for years and my family loves them. I make them with any leftover meat we have from previous meals and they are always great.
Delicious, easy, beautiful presentation….what more can you ask for?
can I use puff pastry for the crust?
Really delicious! I added roasted corn and I did also add the seasoning packet from the ramen (someone had asked). The only suggestion I would make is to bake it in a shallower, wider ramekin to have more of the crust. Will definitely make again!!!
Anyone know if I could freeze this? and how? Expecting a couple families for Christmas break and I love this recipe but would need to prepare and freeze ahead of time.
This was so easy to make and fantastic!!!
Yum! Instead of pie crusts, I used a ‘flat’ of crescent dough and put it over a larger casserole dish instead of miniature ramekins and baked for about 20 minutes–turned out amazing! I also added some mushrooms and DID add the ramen seasoning packet to the noodles! I did have to add a little extra chicken stock to the sauce as it was extremely thick.
My husband and I watched GZ prepare this while hubby was recuperating in the hospital. Normally he is a picky eater but after 10 days of hospital food he wanted me to give this a try. Both he and my son devoured this meal and I have since made CPP on a regular basis. I now add mushrooms for hubby and hot sauce for son. I’ve added corn at times too but I roast the corn first. GZ’s recipe is spot on and no need to change it up but it’s always fun to add your touches to bring out your inner chef!