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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. Spray the baking dish with cooking spray.
Pretzel pot pie is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Pretzel pot pie is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have pretzel pot pie using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pretzel pot pie:
- Make ready 4 Tbsp butter
- Prepare 1 medium onion, chopped
- Make ready 3 cloves garlic, smashed
- Get 3 carrots, chopped
- Get 2 stalks celery, chopped
- Prepare 1/4 C flour
- Make ready 2 1/2 C chicken broth
- Make ready S&P, 1 tsp each
- Prepare 2 1/2 C cooked chicken, in chunks
- Make ready 1/2 C peas, thawed if frozen
- Make ready 1/2 C asparagus, chopped
- Take 2 Tbsp parsley, chopped
- Make ready 6-8 thyme sprigs, tied in a bundle
- Prepare 1/2 C baking soda
- Get 1 # fresh pizza dough, room temperature
- Get 1 egg
- Take 1 Tbsp water
- Get 1/2 tsp pretzel salt (I used kosher)
Remove and set aside to cool. A chewy, salty pretzel complements creamy chicken pot pie filling. A salty pretzel crust pairs with a cool and fruity filling in a no-bake refrigerator pie. A pot pie is a type of pie with a top pie crust, and a bottom pie crust, consisting of flaky pastry.
Instructions to make Pretzel pot pie:
- Preheat oven to 350°.
- 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.
- Put baking soda, 2 tsp salt and 8C water in a large pot and bring to a boil. (it really bubbles up)
- 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.
- 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.
- Bake for 45-50 minutes. The pretzels will be a beautiful brown and the filling will be bubbling !
The term is used in North America. A pot pie used to be made in an actual pot lined with crust, but the crust was never actually eaten — it was just meant to keep the filling from tasting like the iron pot. 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. View Recipe: Pretzel-Topped Cheesy Chicken Pot Pie. This classic comfort food gets a twist–literally!
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