Pretzel Crusted Chicken Pot Pie
A cozy comfort food classic with a fun twist of salty pretzel crust and creamy chicken filling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups pretzels
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (e.g., peas, carrots, corn)
- 1 can cream of chicken soup
- 1 pie crust
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the pretzel crust by pulsing the pretzels in a food processor until they resemble coarse crumbs.
- Mix the crushed pretzels with half of the pie crust in a bowl.
- Press the mixture into a greased pie dish along the bottom and up the sides.
- Cook the filling by combining the shredded chicken, mixed vegetables, and cream of chicken soup in a large bowl. Season with salt and pepper.
- Fill the pretzel crust with the chicken mixture and spread it evenly.
- Top with the remaining pie crust, cutting slits for steam to escape.
- Bake for 40-45 minutes until golden brown and bubbling.
- Cool for 10-15 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 days. To freeze, assemble without baking and store for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken pot pie, pretzel crust, comfort food, hearty meals