Recipe: Appetizing Pretzel pot pie

Pretzel pot pie. A chewy, salty, dumpling-like pretzel topping is the perfect complement to the creamy chicken pot pie filling in this re-imagination of a classic comfort food favorite. Arrange the boiled pretzels on top of the pot pie mixture, with the rounded edges touching the edge of the pie dish and the tail ends of the pretzels hanging over. Bratwurst, Beer & Cheddar Pretzel Pot Pie.

Transfer the pretzels to a bowl, add the sugar and coconut oil, and mix together to combine. View Recipe: Pretzel-Topped Cheesy Chicken Pot Pie. This classic comfort food gets a twist--literally! You can cook Pretzel pot pie using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pretzel pot pie

1. Prepare 4 Tbsp of butter.
2. You need 1 of medium onion, chopped.
3. It's 3 cloves of garlic, smashed.
4. Prepare 3 of carrots, chopped.
5. It's 2 stalks of celery, chopped.
6. You need 1/4 C of flour.
7. It's 2 1/2 C of chicken broth.
8. You need of S&P, 1 tsp each.
9. You need 2 1/2 C of cooked chicken, in chunks.
10. You need 1/2 C of peas, thawed if frozen.
11. It's 1/2 C of asparagus, chopped.
12. Prepare 2 Tbsp of parsley, chopped.
13. Prepare 6-8 of thyme sprigs, tied in a bundle.
14. You need 1/2 C of baking soda.
15. You need 1 of # fresh pizza dough, room temperature.
16. You need 1 of egg.
17. You need 1 Tbsp of water.
18. Prepare 1/2 tsp of pretzel salt (I used kosher).

Soft pretzels top this cheesy pot pie that's filled with all of your favorite chicken pot pie ingredients. The best part (besides the whole cheesy-pretzel thing) is that you only need one pot to make it!. In the bowl of an electric mixer, combine the flour, remaining water, remaining sugar, yeast mixture, and butter. This pretzel crust makes a great base for my easy chocolate pie and be sure to try my sugar cookie crust if you prefer things sweeter.

Pretzel pot pie instructions

1. Preheat oven to 350°..
2. Melt 2T butter in a saute pan and add onion and garlic and cook 5 minutes. Add 2T butter and carrots, celery and asparagus and cook for 2 minutes. Add flour and stir to coat veggies cooking for 2 minutes more. Add the broth and thyme and 1 tsp each S&P and bring to a simmer. Cook 10 minutes to thicken. Now add the chicken, peas and parsley. Simmer for 5 minutes..
3. Put baking soda, 2 tsp salt and 8C water in a large pot and bring to a boil. (it really bubbles up).
4. Divide the dough into 4 pieces to make pretzels. Roll each piece out to about 24" long. Form into a pretzel shape using water to help the ends stick together. Use a slotted spoon to lower 1 pretzel into the boiling water. Cook 30 seconds then flip and cook for 30 seconds more. Remove and drain on a cutting board. Do the rest of the pretzels the same way..
5. Spray the baking dish with cooking spray. Put the chicken mixture into a 9"deep dish pie plate or an 8"x8" baking dish. Arrange the pretzels on top of the pot pie mixture with part of the pretzel touching the edges. Whisk the egg and 1Tbsp water in a small bowl. Brush each pretzel with this egg wash and sprinkle with pretzel salt..
6. Bake for 45-50 minutes. The pretzels will be a beautiful brown and the filling will be bubbling !.

Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Remove and set aside to cool. Bratwurst provides a smoky note to this pot pie with mushrooms and veggies in a creamy sauce and topped with a crumbled pretzel crust. Arrange the boiled pretzels on top of the pot pie mixture, with the rounded edges touching the edge of the pie dish and the tail ends of the pretzels hanging over.