Pretzel-Topped Cheesy Chicken Pot Pie

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!

Author: The Chef

Cuisine: American

Recipe type: Main dish

Ingredients

Filling

2 tablespoons butter
1 cup chopped carrots
½ cup chopped onion
3 tablespoons all-purpose flour
2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup chopped red bell pepper
¼ 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
¼ cup water
1½ teaspoons baking soda
1 teaspoon kosher salt

Instructions

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.
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.
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.
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.
In small microwavable bowl, microwave ¼ 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.
Bake 19 to 22 minutes or until pretzels are dark golden brown and filling is bubbling. Let stand 10 minutes before serving.