Ramen Pot Pie

by on October 15, 2015 » Add the first comment.
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Par boil and blanche the ramen
Give it a light chop
Make a roux
As it starts to brown, add 1/4 C each heavy cream and milk
Stir until it starts to thicken
Add 1 C chicken stock
Dump in cabbage, peas, carrots and chicken (chopped/diced)
Fold in cooked ramen and fresh cut chives
Label into ramekin top with bis quick pie crust
Brush top with egg wash
Poke holes to let steam escape
Bake 425° about 30 minutes

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