Recipe: Delicious Pretzel pot pie

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Before you jump to Pretzel pot pie recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers along with hippies? That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living much more green we won't be able to correct the problems of the environment. Each and every family should start creating changes that are environmentally friendly and they have to do this soon. Keep reading for some methods to go green and save energy, largely in the kitchen.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The right temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F and 0F. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to run as often.

As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. Natural living is something we can all do, without difficulty. A lot of it truly is merely making use of common sense.

We hope you got benefit from reading it, now let's go back to pretzel pot pie recipe. To make pretzel pot pie you need 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pretzel pot pie:

1. Prepare 4 Tbsp of butter.
2. Use 1 of medium onion, chopped.
3. Take 3 cloves of garlic, smashed.
4. Prepare 3 of carrots, chopped.
5. Use 2 stalks of celery, chopped.
6. Prepare 1/4 C of flour.
7. Prepare 2 1/2 C of chicken broth.
8. You need of S&P, 1 tsp each.
9. Prepare 2 1/2 C of cooked chicken, in chunks.
10. Take 1/2 C of peas, thawed if frozen.
11. Provide 1/2 C of asparagus, chopped.
12. Get 2 Tbsp of parsley, chopped.
13. Use 6-8 of thyme sprigs, tied in a bundle.
14. Provide 1/2 C of baking soda.
15. You need 1 of # fresh pizza dough, room temperature.
16. Use 1 of egg.
17. Prepare 1 Tbsp of water.
18. Prepare 1/2 tsp of pretzel salt (I used kosher).

Instructions to make Pretzel pot pie:

1. Preheat oven to 350°..
2. Melt 2T butter in a saute pan and add onion and garlic and cook 5 minutes. Add 2T butter and carrots, celery and asparagus and cook for 2 minutes. Add flour and stir to coat veggies cooking for 2 minutes more. Add the broth and thyme and 1 tsp each S&P and bring to a simmer. Cook 10 minutes to thicken. Now add the chicken, peas and parsley. Simmer for 5 minutes..
3. Put baking soda, 2 tsp salt and 8C water in a large pot and bring to a boil. (it really bubbles up).
4. Divide the dough into 4 pieces to make pretzels. Roll each piece out to about 24" long. Form into a pretzel shape using water to help the ends stick together. Use a slotted spoon to lower 1 pretzel into the boiling water. Cook 30 seconds then flip and cook for 30 seconds more. Remove and drain on a cutting board. Do the rest of the pretzels the same way..
5. Spray the baking dish with cooking spray. Put the chicken mixture into a 9"deep dish pie plate or an 8"x8" baking dish. Arrange the pretzels on top of the pot pie mixture with part of the pretzel touching the edges. Whisk the egg and 1Tbsp water in a small bowl. Brush each pretzel with this egg wash and sprinkle with pretzel salt..
6. Bake for 45-50 minutes. The pretzels will be a beautiful brown and the filling will be bubbling !.

This frozen peanut butter pie is a delicious (almost) no-bake treat. Soft pretzels aren't that hard, really. They are made with a simple dough nearly identical to sandwich bread, and the only tricky part — a leap of faith — comes when you drop the pretzels in a vat of. As I developed the recipe it morphed into a pie rather than a tart, because I realized not everyone has mini tart pans. You'll savor every last bite of this classic comfort food.

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