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Chicken Pot Pie Ramen
Family-friendly, comforting and fun, this Chicken Pot Pie Ramen takes a quick and easy ingredient and turns it into a delicious dinner!
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
506
kcal
Author
Brandie @ The Country Cook
Ingredients
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
Instructions
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.
Notes
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.
Nutrition
Calories:
506
kcal
|
Carbohydrates:
42
g
|
Protein:
24
g
|
Fat:
27
g
|
Sodium:
2232
mg
|
Fiber:
2
g
|
Sugar:
1
g