Pretzel-Topped Cheesy Chicken Pot Pie

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  • Prep 25 min
  • Total60 min
  • Ingredients13
  • Servings6

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!



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


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


  • 1Heat 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.
  • 2Slowly 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.
  • 3Unroll 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.
  • 4Twist 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.
  • 5In 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.
  • 6Bake 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.

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