Unbaked pastry for a 2 crust Pie 1/2 c Milk 2 c Cooked flat noodles 1 c Minced baked OR Boiled ham 1 tb Butter; cut into slivers 3 tb Sour cream 3 tb Minced onion Freshly ground black pepper Line a 9 inch pie pan with pastry. Refrigerate until well chilled. Chill pastry for the top crust. Heat milk (do not allow to boil) and pour over noodles in large bowl. Let noodles soak for 2 or 3 minutes, then place in a colander and drain off the milk. Line the chilled pastry in the pie pan with 1/3 of the drained noodles. Cover with 1/3 of the ham. Dot with 1 tsp. of the butter slivers. Add 1 tbsp. sour cream, 1 tbsp. minced onion and a generous sprinkling of pepper. Repeat the layers twice. Cover with pastry dough and seal the edges. Prick the surface several times with a fork. Place in a preheated 400F oven and bake 10 minutes; reduce heat to 325F and bake for 20-25 minutes or until the crust is a light golden brown. May be served hot or cold. Serves: 8 as an appetizer, 4 as an entree. Source: The Canadian Heritage Cookbook. ch -----
How To make Noodle Pie's Videos
Try this Tasty and Comforting Noodle Pie Recipe at Home!
Experience a fusion of flavors and textures with this hearty noodle pie recipe that's perfect for any cozy night in
Ingredients:
2 x 72g packets chicken-flavoured 2-minute noodles 6 eggs 1 large carrot, coarsely grated 1 green onion, thinly sliced 1 1/2 cups frozen peas, corn and capsicum 3/4 cup grated Devondale Tasty Cheese Block (500g)
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Chicken Pot Pie Noodle Skillet
This Chicken Pot Pie Noodle Skillet is classic chicken pot pie transformed into a skillet dish with noodles instead of a crust. Easy delicious weeknight meal! FULL RECIPE:
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!
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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.
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