Pretzel Pot Pie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl mix together crushed pretzels, melted margarine, and 1 tablespoon sugar. Press mixture firmly into bottom of a 9x13 inch baking pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool completely.
• In a medium mixing bowl, beat together softened cream cheese and 1 cup sugar until smooth and fluffy. Fold in whipped topping and spread mixture evenly onto cooled crust.
• Place gelatin in a medium heat-proof bowl and pour in boiling water. Stir gently until gelatin is completely dissolved. Add frozen strawberries and continue to stir until mixture begins to thicken. Chill until semi-firm but still pourable. Pour gelatin mixture over cream cheese layer. Chill at least 2 hours before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a saucepan over medium heat, add the chopped onion and cook until tender, about 5 minutes. Stir in the carrots and celery and cook for 2 minutes. Add the flour, stirring to coat the vegetables, and cook for 2 minutes. Add the chicken broth and 1 teaspoon each kosher salt and pepper and bring to a simmer. Simmer until slightly thickened, about 10 minutes. Stir in the chicken, peas and parsley. Pour the mixture into a 9-inch deep-dish pie plate.
• Put the baking soda, 2 teaspoons kosher salt and 8 cups water in a large, heavy pot and bring to a boil.
• While the water comes to a boil, divide the pizza dough into 4 equal parts (each portion weighing about 6 ounces). Roll each portion of dough into a snake about 3 feet long. Pick up the ends of the dough, forming a U shape. Next, twist the ends of the dough together twice. Bring the twisted end of the dough towards you and fold it down onto the bottom curve. Press each of the ends into the dough, using a bit of water to help them stick. Repeat with the remaining dough pieces.
• Use a slotted spoon or mesh strainer to carefully lower one of the shaped pretzels into the boiling water. Cook for 30 seconds, then gently flip and cook for another 30 seconds. Remove the boiled pretzel and drain on a cutting board. Repeat this process with the remaining 3 pretzels.
• Arrange the boiled pretzels on top of the pot pie mixture, with the rounded edges touching the edge of the pie dish and the tail ends of the pretzels hanging over. Whisk together the egg and 1 tablespoon water in a small bowl. Brush each pretzel with the egg wash and sprinkle with the pretzel salt.
• Bake until the pretzels are dark brown and the filling is bubbling and hot throughout, 45 to 50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine pretzel twists and 1/4 cup brown sugar in a food processor; process until finely chopped. Stir in 1/2 cup melted butter. Press mixture over the bottom and sides of an ungreased 9-inch pie plate.
• Combine 3/4 cup butter and chocolate chips in a microwave-safe bowl. Heat in the microwave, stirring once, until melted, 1 to 2 minutes. Stir in 3/4 cup brown sugar and white sugar until dissolved. Beat in eggs. Stir in heavy cream, flour, and vanilla extract until filling is smooth. Pour over the crust in the pie plate.
• Bake in the preheated oven until center puffs up and looks set, about 50 minutes. Let cool completely, 1 to 2 hours. Drizzle caramel topping on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Spray 9 inch pie plate with non-stick spray. In a saucepan, melt butter and stir in sugar. Remove from stove. Stir in crushed pretzels until mixed well. Press into pie plate. Bake for 7 to 9 minutes. Cool before filling.
• In a medium bowl, combine key lime juice and sweetened condensed milk. Mix well and pour into crust. Chill in refrigerator overnight.
• When ready to serve. Spoon the whipped topping into a pastry bag and pipe it decoratively around the outer edge of filling.

Steps:

• Make the pretzel dough:
• Grease a very large bowl with butter. Add 1/2 cup warm water (100-115°F) to the bowl of a stand mixer or another large bowl. Sprinkle yeast over. Add brown sugar and stir to dissolve. Let yeast bloom until foamy, 5-7 minutes.
• Stir in bread flour, beer, sea salt, and remaining 2 Tbsp. butter with a wooden spoon or spatula. Continue to stir until a shaggy mass forms. Mix with dough hook on medium-low speed until dough forms a smooth ball, about 2 minutes. Dough should be firm and might be a little tacky, but not sticky. If dough is still sticky, add flour, 1 Tbsp. at a time, mixing until smooth. If dough is too dry, add warm water 1 tsp. at a time. Continue to mix on medium-low speed until dough is elastic, 5-7 minutes. (Alternatively, turn out dough onto an unfloured work surface and knead by hand.)
• Transfer dough to prepared bowl and cover tightly with plastic wrap. Let dough rise in a warm place until doubled in volume, about 1 1/2 hours.
• Meanwhile, preheat oven to 275°F. Line a small rimmed baking sheet or pie pan with foil. Sprinkle baking soda, if using, onto sheet and bake 1 hour. Let cool.
• Fill a small stainless steel pot or skillet (not aluminum, copper, or nonstick) with 1 cup water. Add baking soda and bring to a simmer over medium-high heat, stirring to dissolve baking soda. Let cool.
• Make the pie filling:
• Peel, core, and slice apples into 1/4"-thick wedges. Transfer apples to a large pot and add sugar, all-purpose flour, lemon juice, cinnamon, nutmeg, kosher salt, and 1/4 cup water. Cook over medium heat, stirring occasionally, until apples are softened but still have a little bite, 15-20 minutes. If bottom starts to brown, reduce heat to medium-low and add water, 1 Tbsp. at a time. Let cool to room temperature.
• Make the pie:
• Preheat oven to 450°F. Butter a 10" cast-iron skillet. Punch down dough on an unfloured surface to deflate, then divide in half (an easy way to do this is to use a scale and divide by weight). Return one half to greased bowl and cover with plastic wrap while you work on the other piece.
• Using a rolling pin, roll dough to a 13" circle. Settle into prepared skillet and let dough relax into pan, just coming up and over the edge slightly. If it shrinks, stretch it by hand to create an even rim. Cover with plastic wrap and let rise at room temperature until increased in size by about 50%, 20-30 minutes.
• Divide second piece of dough into 3 equal pieces. Working with 1 piece at a time and keeping remaining pieces on a rimmed baking sheet covered with plastic, roll on an unfloured surface to form 1 (36"-long) rope. Arrange rope in a U-shape with ends pointing away from you. Holding an end in each hand, cross ends, then fold them down toward you to create a pretzel shape about 11" wide. Return to rimmed baking sheet and cover with plastic wrap. Roll remaining 2 pieces to form 2 more (36"-long) ropes. Twist ropes tightly around each other to make a twisted rope about 35" long. Add to baking sheet with pretzel shape and cover with plastic wrap. Let rise at room temperature until increased in size by about 50%, 20-30 minutes.
• If dough has settled into skillet, stretch dough to come back up just to outside rim. Using a fork, evenly prick bottom of dough in pan. Brush dough all over with baking soda mixture, if using. Beat egg yolk with 1 Tbsp. water in a small bowl, then brush dough with egg wash. Cover only outer rim of dough with foil. Bake dough in skillet until light golden brown and dry, 12-15 minutes. Let cool slightly, at least 5 minutes.
• Brush just outside rim of crust with egg wash and attach twisted dough rope to create a decorative rim. Fill crust with apple mixture. Center pretzel shape over apple filling, stretching dough until edges of pretzel reach twisted outside rim. Brush twisted dough rope and top of pretzel shape with baking soda mixture, if using, then egg wash. Sprinkle with pretzel salt.
• Bake pie until pretzel is golden brown and firm to the touch, 12-15 minutes. If underside of dough seems underbaked, loosely cover top with foil and continue to bake, checking every 2 minutes, until cooked through. Let cool completely before slicing, at least 2 hours.
• Do Ahead
• Pretzel dough can be made 1 day ahead. Let come to room temperature, then let rise in a warm place until doubled in volume, about 1 1/2 hours. Apple pie filling can be made 2 days ahead. Store in a resealable container and chill. Bring to room temperature before baking. Baking soda solution can be made 3 days ahead. Store in a resealable container at room temperature.

Steps:

• Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture. Transfer to crust., Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly. Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed pretzels. Refrigerate, covered, until set, about 3 hours.