Pretzel Crust Chicken Pot Pie
A delightful twist on classic chicken pot pie featuring a crunchy pretzel crust and creamy filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups pretzels, crushed
- 1 lb cooked chicken, diced
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup shredded cheese
- 1/4 cup butter, melted
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Crush the pretzels in a zip-top bag using a rolling pin or your fists.
- Mix the crushed pretzels and melted butter in a medium bowl until fully coated.
- Form the crust by pressing the pretzel mixture into a greased pie dish.
- Prepare the filling by mixing the chicken, mixed vegetables, cream of chicken soup, and shredded cheese in a large bowl. Season with salt and pepper.
- Assemble the pie by spooning the filling into the pretzel crust.
- Bake for 25-30 minutes until the filling is bubbly and the crust is golden brown.
- Let the pie cool for a few minutes before slicing.
Notes
You can make this pie ahead of time and refrigerate it for up to a day before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
Keywords: chicken pot pie, pretzel crust, comfort food, savory pie