MENU
  • Pinterest
    256
  • Save
    315
  • Print
    651
  • Facebook
    33
  • Email
    39

Pretzel-Topped Cheesy Chicken Pot Pie

pretzel-topped cheesy chicken pot pie Entree
Pretzel-Topped Cheesy Chicken Pot Pie
  • Prep 25 min
  • Total 60 min
  • Ingredients 13
  • Servings 6

This classic comfort food gets a twist--literally! 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! ...MORE+ LESS-

November 22, 2017

Ingredients

Filling

2
tablespoons butter
1
cup chopped carrots
1/2
cup chopped onion
3
tablespoons all-purpose flour
2
cups Progresso™ chicken broth (from 32-oz carton)
1
cup chopped red bell pepper
1/4
teaspoon ground red pepper (cayenne)
3
cups chopped cooked chicken
2
cups shredded Cheddar cheese (8 oz)

Pretzels

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1/4
cup water
1 1/2
teaspoons baking soda
1
teaspoon kosher salt

Steps

Hide Images
  • 1
    Heat oven to 375°F. In 12-inch ovenproof nonstick skillet, melt butter over medium-high heat until sizzling. Add carrots and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Reduce heat to medium. Sprinkle flour over vegetables; cook and stir until flour is golden brown.
  • 2
    Slowly stir in broth with spoon (wooden or nylon). Add bell pepper and ground red pepper. Cook 4 to 5 minutes, stirring occasionally, until thickened. Stir in chicken and cheese. Cook and stir until cheese is melted. Remove from heat; cover and keep warm.
  • 3
    Unroll dough on lightly floured work surface so short side of rectangle is pointed downward. Cut dough lengthwise into 8 equal 12-inch strips. To make pretzel shape, roll each strip into about 20-inch rope; form dough into U shape.
  • 4
    Twist ends together three times. Press down dough where dough overlaps in an X. Pick ends up, and fold over so they rest over bottom on U shape, pressing ends to stick. Place pretzels on cookie sheet lined with waxed paper.
  • 5
    In small microwavable bowl, microwave 1/4 cup water uncovered on High 30 to 60 seconds or until very hot but not boiling. Add baking soda; stir until dissolved. Brush pretzels with soda mixture (not all soda mixture will be used). Sprinkle tops of pretzels evenly with salt. Place pretzels on top of filling in skillet.
  • 6
    Bake 19 to 22 minutes or until pretzels are dark golden brown and filling is bubbling. Let stand 10 minutes before serving.

Expert Tips

  • Increase ground red pepper in filling for even more of a kick!
  • Pretzels get their delicious, dark brown crust from being poached or brushed in a high-Ph solution, and in this case, it’s the baking soda added to the water.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
210
% Daily Value
Total Fat
24g
36%
Saturated Fat
11g
57%
Trans Fat
1/2g
Cholesterol
110mg
36%
Sodium
1470mg
61%
Potassium
340mg
10%
Total Carbohydrate
40g
13%
Dietary Fiber
2g
8%
Sugars
7g
Protein
34g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
30%
30%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment