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.
Recipe courtesy of Food Network Kitchen
Total:
1 hr 45 min
Active:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a saucepan over medium heat, add the chopped onion and cook until tender, about 5 minutes. Stir in the carrots and celery and cook for 2 minutes. Add the flour, stirring to coat the vegetables, and cook for 2 minutes. Add the chicken broth and 1 teaspoon each kosher salt and pepper and bring to a simmer. Simmer until slightly thickened, about 10 minutes. Stir in the chicken, peas and parsley. Pour the mixture into a 9-inch deep-dish pie plate.

Put the baking soda, 2 teaspoons kosher salt and 8 cups water in a large, heavy pot and bring to a boil. 

While the water comes to a boil, divide the pizza dough into 4 equal parts (each portion weighing about 6 ounces). Roll each portion of dough into a snake about 3 feet long. Pick up the ends of the dough, forming a U shape. Next, twist the ends of the dough together twice. Bring the twisted end of the dough towards you and fold it down onto the bottom curve. Press each of the ends into the dough, using a bit of water to help them stick. Repeat with the remaining dough pieces.

Use a slotted spoon or mesh strainer to carefully lower one of the shaped pretzels into the boiling water. Cook for 30 seconds, then gently flip and cook for another 30 seconds. Remove the boiled pretzel and drain on a cutting board. Repeat this process with the remaining 3 pretzels.

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. Whisk together the egg and 1 tablespoon water in a small bowl. Brush each pretzel with the egg wash and sprinkle with the pretzel salt. 

Bake until the pretzels are dark brown and the filling is bubbling and hot throughout, 45 to 50 minutes.

IDEAS YOU'LL LOVE

Blackberry Pot Pies

Recipe courtesy of Ree Drummond

Mini Chicken and Broccoli Pot Pies

Recipe courtesy of Giada De Laurentiis

Pretzel Turtles

Recipe courtesy of Ree Drummond

Slow Cooker Pot Roast

Recipe courtesy of Food Network

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Bartlesville Cream Pie

Recipe courtesy of Ree Drummond

Lamb Shepherd's Pie

Recipe courtesy of Valerie Bertinelli

Chipotle Tamale Pie

Recipe courtesy of Ingrid Hoffmann

Pot Roast

Recipe courtesy of Robert Irvine

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking