Chicken Ramen Noodle Pot Pie Recipe 435

Steps:

• 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 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.

Steps:

• Preheat the oven to 400 degrees F.
• Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.
• Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes.

Steps:

• 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.

Steps:

• Place chicken in a medium to large stockpot; cover with water.
• Bring to a boil, cover and simmer for about 2 hours to make a nice stock.
• Meanwhile, peel and cube potatoes.
• Reserving broth, remove chicken; cool.
• Remove meat from bone and cut up into bite size pieces and return to the same pot with the reserved broth.
• Add peeled, cubed potatoes.
• Add the broth, base, pepper and garlic powder.
• Simmer uncovered, for at least 3 hours.
• Meanwhile, about a 30 minutes prior to serving, start to boil noodles, drain.
• Ladle soup into bowls and add cooked noodles.
• Serve with warm buttered bread.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Break lasagna noodles into pieces. Grease a large oven-proof dish.
• Combine condensed soup, milk, parsley, minced onion, onion powder, soup base, garlic powder, pepper, and salt in a large mixing bowl; stir until smooth. Stir in broken lasagna noodles until combined. Gently fold in shredded chicken until incorporated. Carefully pour chicken mixture into the prepared dish, smoothing out the top evenly.
• Bake in the preheated oven until noodles are almost tender, 25 to 35 minutes.
• Remove from the oven and sprinkle with 1/2 of the Cheddar cheese and all of the Italian cheese. Layer the biscuit chunks in a single layer over top, and sprinkle with remaining Cheddar.
• Return to the oven and bake until biscuit dough is thoroughly cooked, 15 to 20 minutes. Tent with foil if the edges start to get too brown. Remove from the oven and let cool for 5 to 10 minutes before serving.