Pin This one-pot chicken pot pie ramen combines two comfort food favorites into one incredibly satisfying meal. The creamy broth, tender chicken, and vegetables create the nostalgic flavors of chicken pot pie while chewy ramen noodles add a fun twist that makes this dish irresistibly cozy.
I created this recipe during a particularly cold week when my family was craving both chicken pot pie and ramen. The combination was such a hit that it's become our go to meal whenever anyone feels under the weather or needs some culinary comfort.
Ingredients
- Boneless skinless chicken thighs or breasts cut into bite sized pieces: Dark meat adds more flavor but white meat works beautifully too
- Low sodium chicken broth: as the foundation of our flavorful soup base
- Carrots celery onion and garlic: for the classic mirepoix flavor base that gives depth to the broth
- Frozen peas and corn: for sweetness color and nutrition no need to thaw beforehand
- Dry ramen noodles: which cook quickly and absorb all the wonderful flavors of the broth
- Whole milk or half and half: for that creamy pot pie texture without being too heavy
- Butter: for sautéing and adding richness
- All purpose flour: to thicken the broth to that perfect pot pie consistency
- Dried herbs and seasonings: that infuse the broth with aromatic warmth
- Soy sauce: for a touch of umami that enhances all the other flavors
Instructions
- Sauté the Aromatics:
- Heat your large pot or Dutch oven over medium heat and melt the butter until it begins to foam but not brown. Add your diced onion carrots and celery to the pot and cook for a full 4 to 5 minutes stirring occasionally. Look for the onions to become translucent and the vegetables to soften slightly. This step builds the flavor foundation for the entire dish so dont rush it.
- Add the Garlic:
- Once your vegetables have softened add the minced garlic to the pot. Stir continuously for exactly one minute allowing the garlic to become fragrant without browning which would create bitterness. You'll know it's ready when your kitchen fills with that wonderful aromatic smell.
- Brown the Chicken:
- Add your bite sized chicken pieces to the pot spreading them in an even layer if possible. Let them cook for 3 to 5 minutes turning occasionally until they develop a light golden color on the outside. The chicken doesn't need to be fully cooked at this stage as it will continue cooking in the broth.
- Create the Roux:
- Sprinkle the flour evenly over everything in the pot and stir continuously for one full minute. This step is crucial for thickening your broth to that perfect pot pie consistency. Make sure the flour coats all the ingredients and cooks just long enough to remove the raw flour taste.
- Build the Broth:
- Pour in the chicken broth gradually while stirring constantly to prevent any flour lumps from forming. Add your dried thyme parsley black pepper and salt. Bring the mixture to a gentle simmer watching as the broth begins to thicken slightly. Cover the pot and allow everything to simmer for 10 minutes which helps the flavors meld and ensures the chicken cooks through.
- Add Remaining Vegetables and Dairy:
- Stir in the frozen peas and corn directly from the freezer no need to thaw. Pour in the soy sauce and milk or half and half stirring to incorporate everything into a creamy cohesive broth. The cold ingredients will temporarily stop the simmering so wait for it to resume.
- Cook the Noodles:
- Add the dry ramen noodles to the pot breaking them into smaller pieces if desired for easier eating. Allow the mixture to simmer uncovered for 3 to 5 minutes stirring occasionally to prevent the noodles from sticking together. The noodles will absorb some of the broth and release starches that further thicken your soup.
- Finish and Serve:
- Taste the broth and adjust the seasoning with additional salt or pepper if needed. The ramen should be tender and the chicken fully cooked. Ladle the hot ramen into bowls and garnish with fresh chopped parsley and an extra crack of black pepper for a professional touch.
Pin The combination of soy sauce with traditional pot pie flavors might seem unusual but it adds an incredible depth that elevates the entire dish. My family particularly loves how the ramen noodles soak up the creamy broth creating little pockets of flavor in every bite. It reminds me of how my grandmother would let me help stir her chicken pot pie filling as a child.
Storage and Reheating
This chicken pot pie ramen keeps beautifully in the refrigerator for up to 3 days in an airtight container. The noodles will continue to absorb liquid as it sits so when reheating you might need to add a splash of additional broth or water to reach your desired consistency. Reheat gently on the stovetop over medium low heat rather than using a microwave which can make the noodles rubbery. Stir occasionally while reheating to ensure even warming.
Smart Substitutions
If you dont have ramen noodles on hand you can substitute any quick cooking pasta like angel hair broken into pieces or even egg noodles for a more traditional pot pie feel. For a gluten free version replace the ramen with rice noodles and substitute cornstarch for flour by making a slurry with cold water. Vegetarians can enjoy this dish by using vegetable broth and replacing chicken with firm tofu or additional vegetables like mushrooms which provide wonderful umami flavor.
Serving Suggestions
This hearty one pot meal stands beautifully on its own but pairs wonderfully with simple sides. A crisp green salad with a light vinaigrette provides refreshing contrast to the creamy ramen. For a more substantial meal serve alongside buttery biscuits which can be used to soak up every last drop of the delicious broth. During colder months I like to serve this with a glass of crisp white wine for adults or sparkling apple cider for the whole family.
Seasonal Variations
Spring Version Add fresh asparagus peas and a squeeze of lemon for brightness Summer Adaptation Incorporate fresh corn off the cob cherry tomatoes and fresh herbs like basil Fall Favorite Include diced butternut squash and fresh sage for autumnal warmth
Pin This dish is a delightful fusion of classic comfort foods, offering a unique and deeply satisfying meal. Enjoy this creamy, savory ramen that brings the best of both worlds to your table.
Recipe Q&A
- → Can I use rotisserie chicken instead of cooking fresh chicken?
Yes, add shredded rotisserie chicken with the peas and corn to save time—just heat until warmed through.
- → How do I avoid mushy noodles?
Add ramen noodles near the end and simmer only until tender, usually 3–5 minutes, stirring occasionally.
- → Is a dairy-free version possible?
Swap the milk and butter for plant-based alternatives for a lighter, dairy-free dish without sacrificing creaminess.
- → How can I thicken the broth?
Increase flour by 1 tablespoon or simmer uncovered longer for a thicker, heartier consistency.
- → What vegetables can be substituted?
Try mushrooms, green beans, or spinach in place of peas and corn for a twist on the classic blend.