Family-friendly, comforting and fun, this Chicken Pot Pie Ramen takes a quick and easy ingredient and turns it into a delicious dinner!
A COMFORTING RAMEN RECIPE
I have to admit, I’m a ramen lover at heart. It is such a great go-to easy snack or meal when you are just at odds on what you want to eat. For this Chicken Pot Pie Ramen recipe, those little packages of ramen noodles are transformed into a comforting, easy and absolutely tasty dinner time meal. This is some good comfort food! It blends easy ingredients to fancy up what is usually known as a cheap and quick meal. If you are looking for a fun hack to use up some ramen, then you have to try this Chicken Pot Pie Ramen recipe!
FREQUENTLY ASKED QUESTIONS:
You can use any kind of ramen that you like since you will be discarding the seasoning packages.
I know it seems like a waste to discard the packages but keep them on hand when you want to make some pasta at home. You can add the seasoning packages to cooked pasta and it will give the pasta flavor without having to create a sauce or use a jarred sauce.
For this Chicken Pot Pie Ramen recipe frozen is recommended. I have not tried with fresh or canned vegetables as they are not the texture we are looking for. The frozen vegetables in this makes it go quickly as they cook fast with the heat. Frozen vegetables also have the same if not more nutrients than their fresh counterparts.
If you have all the ingredients at home, you can use pretty much any cooked and chopped chicken that you’d like. It does not have to be rotisserie chicken. I use it for the convenience!
Yes! You could really use any type of meat in this. Just make sure it is cooked before adding.
This will keep stored in an airtight container for up to 3-5 days in the refrigerator. You can reheat in the microwave or on the stovetop. I’m not a huge fan of freezing cream based sauces as they tend to separate when heating, but you can do it. Place cooled pasta in a freezer container or bag and it will keep in the freezer for up to 2-3 months. Let defrost in the refrigerator overnight and then reheat on the stove, stirring well to make sure that the sauce blends together.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ramen noodles
- salted butter
- olive oil
- frozen peas and carrots
- garlic salt
- chicken broth
- cream of chicken soup
- rotisserie chicken
- heavy whipping cream
HOW TO MAKE CHICKEN POT PIE RAMEN:
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.
Serve with slices of crusty white bread.
WANT MORE DELICIOUS RECIPES?
Recipe credit: Kena Peay
Chicken Pot Pie Ramen
- 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
- ½ can cream of chicken soup
- 1 ½ cups store-bought rotisserie chicken cut into bite-sized chunks (can use white or dark meat or a combination of both)
- ½ cup heavy whipping cream
- 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.
- This can be frozen, make sure that you really stir it so the sauce comes together since cream sauces like to separate.
- Use the discarded ramen flavor packages for other pasta dishes to flavor them.
- This makes a large batch, but you can double this recipe to serve to a larger crowd if desired.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.