Geoffrey Zakarian Makes Chicken-Ramen Noodle Pot Pie | The Kitchen | Food Network

Geoffrey Zakarian's Chicken Ramen Noodle Pot Pie takes comfort food to the next level!

Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/2ucap0V

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Chicken-Ramen Noodle Pot Pie
RECIPE COURTESY OF GEOFFREY ZAKARIAN
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

Directions

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.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork

#TheKitchen #FoodNetwork #ChickenRamenNoodlePotPie #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian

Geoffrey Zakarian Makes Chicken-Ramen Noodle Pot Pie | The Kitchen | Food Network
https://youtu.be/O9nPrea4TjU