This Pretzel Pot Pie Recipe is a Must-Try This Winter

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Soft pretzels are what I would consider one of the finer things in life. While few things can compare to a hot stadium pretzel dipped in processed cheese and coupled with an ice cold beer, this recipe is going up on my list of favorites.

Pretzel Pot Pie Recipe:


Ingredients:

  • 2 tbsp. unsalted butter
  • 1 medium yellow onion, chopped
  • 3 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1/4 cup all-purpose flour
  • 2 1/2 cups chicken broth
  • Salt and freshly ground black pepper
  • 2 cups shredded cooked chicken (I recommend getting a Rotisserie chicken!)
  • 1/2 cup frozen peas, thawed and drained
  • 2 tbsp. chopped fresh parsley
  • 1/2 cup baking soda
  • 1 1/2 lbs refrigerated pizza dough, at room temperature
  • 1 large egg
  • 1/2 tsp. coarse salt
Directions:
Preheat your oven to 350 degrees. Melt butter in a pan on medium heat and add in the onion. Cook until the onions are tender (about 5 min), then add in the carrots and celery and cook for an additional 2 minutes. Add chicken broth and a teaspoon of salt and pepper, stir, and bring the mixture to a simmer. Let it cook for about 10 minutes or until slightly thickened, then stir in the chicken, peas and parsley. Remove from the heat and pour the mixture into a deep-dish pie plate or cast iron skillet.
Mix baking soda, 2 teaspoons of salt and 8 cups of water in a large pot and bring the mixture to a boil. Divide the pizza dough into 4 equal parts and roll each piece into a snake about 3 feet long. Pick up both ends of the “snake” and form a U shape, then twist the ends of the dough together twice, and bring the twisted end of the dough towards you and fold it down on the bottom curve (really, you should just watch the video for this part to get a visual!) Repeat with the remaining dough pieces and use a slotted spoon to carefully lower the dough into the boiling water. Cook for 30 seconds, flip and cook for another 30 seconds, Repeat this process with the remaining 3 pretzels, then arrange them on top of the pot pie mixture. Whisk together an egg and a tablespoon of water in a bowl, and brush each pretzel with the egg wash. Sprinkle with salt, then bake for about 45-50 minutes or until the filling is hot and bubbling.
Colleen Matthews
Raised in Fayetteville, Arkansas, Colleen grew up cheering on the Razorbacks, fishing with her dad, learning about southern hospitality from her mom, and enjoying the best of The Ozarks. When she's not writing, she's likely spoiling her black lab, playing pranks on her husband, chasing around her nieces and nephews, or rearranging her house.

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