Chicken Ramen Noodle Pot Pie Recipes

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CHICKEN-RAMEN NOODLE POT PIE RECIPE - (4.3/5)



Chicken-Ramen Noodle Pot Pie Recipe - (4.3/5) image

Provided by á-178060

Number Of Ingredients 14

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

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.

CHICKEN RAMEN NOODLE DUMP DINNER



Chicken Ramen Noodle Dump Dinner image

Low maintenance and packed with flavor, this creamy casserole transforms dorm-friendly ramen noodles into a satisfying casserole for a crowd.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 6

Six 3-ounce packages chicken-flavored ramen noodles (1 flavor packet reserved; the remaining discarded)
One 8-ounce container scallion cream cheese
4 cups whole milk
2 cups shredded rotisserie chicken (skin and bones discarded)
One 10.8-ounce bag frozen broccoli florets
8 ounces shredded Cheddar

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.

CHICKEN POT PIE RAMEN



Chicken Pot Pie Ramen image

Family-friendly, comforting and fun, this Chicken Pot Pie Ramen takes a quick and easy ingredient and turns it into a delicious dinner!

Provided by Brandie @ The Country Cook

Categories     Main Course

Time 35m

Number Of Ingredients 13

4 packages ramen noodles (discard the seasoning packets)
2 Tablespoon salted butter
1 clove garlic (minced)
1 teaspoon olive oil
1 cup frozen peas and carrots
1 teaspoon garlic salt
1 teaspoon freshly cracked black pepper
1 teaspoon dried thyme
2 teaspoon flour
1 can chicken broth
1/2 can cream of chicken soup
1 1/2 cups store-bought rotisserie chicken (cut into bite-sized chunks (can use white or dark meat or a combination of both))
1/2 cup heavy whipping cream

Steps:

  • First, boil and cook the ramen noodles until al dente. Drain then set aside.
  • Meanwhile, in a large skillet, over medium heat, add olive oil and butter and allow butter to melt. Then add garlic and sauté for about a minute.
  • Next, add in frozen peas and carrots. Season with garlic salt, pepper and thyme. Stir well.
  • Next, stir in flour until fully incorporated.
  • Pour in chicken broth and cream of chicken soup. Still well to combine.
  • Stir in chicken and coat well with the sauce. Allow chicken to warm back up.
  • Then stir in the heavy whipping cream. At this point If mixture is too thick, stir in more chicken broth to thin.
  • Finally, stir in the cooked ramen noodles then serve with slices of crusty white bread.

Nutrition Facts : Calories 506 kcal, Carbohydrate 42 g, Protein 24 g, Fat 27 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 96 mg, Sodium 2232 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

CHICKEN POT PIE CASSEROLE WITH NOODLES



Chicken Pot Pie Casserole with Noodles image

This chicken pot pie casserole combines a Pennsylvania Dutch noodle pot pie with a more traditional crust-style pot pie for a hearty and comforting meal.

Provided by JRS_cook

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h10m

Yield 14

Number Of Ingredients 14

1 (8 ounce) package no-cook lasagna noodles
3 (10.5 ounce) cans condensed cream of chicken soup
3 cups milk
2 tablespoons dried parsley flakes
2 tablespoons dried minced onion
1 tablespoon onion powder
1 tablespoon chicken soup base
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon salt
2 (2 pound) whole rotisserie chickens, meat shredded and bones discarded
1 (8 ounce) package shredded Cheddar cheese
½ (8 ounce) package shredded Italian cheese blend
1 (10 ounce) can refrigerated buttermilk biscuits, separated and cut into quarters

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.

Nutrition Facts : Calories 594 calories, Carbohydrate 29.4 g, Cholesterol 131.1 mg, Fat 32.7 g, Fiber 0.9 g, Protein 44 g, SaturatedFat 12 g, Sodium 1221.3 mg, Sugar 5.5 g

CHICKEN STIR-FRY WITH RAMEN



Chicken Stir-Fry with Ramen image

Stir-fried ramen with chicken or your choice of meat. I use chopsticks to cook this with. Makes it super easy.

Provided by kitty81321

Time 25m

Yield 2

Number Of Ingredients 9

1 (3 ounce) package ramen noodles with seasoning packet
2 tablespoons sesame oil, divided
8 ounces skinless, boneless chicken breast, diced
2 tablespoons oyster sauce
2 tablespoons soy sauce, divided
1 ½ cups frozen mixed vegetables
2 teaspoons freshly grated ginger
2 teaspoons minced garlic, divided
½ teaspoon chili powder

Steps:

  • Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry.
  • Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes.
  • Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl.
  • Drain softened ramen noodles, reserving 2 tablespoons soaking water.
  • Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes.
  • Transfer to serving bowls and top with chicken and vegetable mixture.

Nutrition Facts : Calories 520.6 calories, Carbohydrate 47 g, Cholesterol 64.6 mg, Fat 23.4 g, Fiber 6.4 g, Protein 32.1 g, SaturatedFat 7 g, Sodium 1951.3 mg, Sugar 2.5 g

CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY



Creamy Chicken Instant Ramen Recipe by Tasty image

Shop Campbell's® Soup to try this recipe for yourself!

Provided by Campbell's

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 13

1 boneless, skinless, chicken breast
2 scallions, whole, plus 1, sliced on the bias, divided
3 ½ cups water
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 clove garlic, grated
¼ cup diced carrot, fresh or frozen
¼ cup edamame, fresh or frozen
¼ cup red bell pepper, fresh or frozen
1 can Campbell's® Cream of Chicken Soup
1 tablespoon soy sauce
4 oz ramen noodle, cooked
1 poached egg

Steps:

  • Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
  • Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
  • Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
  • Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
  • Enjoy!

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