Closed Chicken Pot Pie with a Pretzel Lid

Ingredients:

• 680 g frozen pizza dough, room temperature
• 2 cups of boiled chicken meat, torn into fibers
• 2 tbsp (30 g) butter
• 1 medium onion, chopped
• 3 medium carrots, chopped
• 2 stalks celery, chopped
• 1/4 cup flour
• 2.5 cups chicken broth
• 1/2 cup frozen peas, thawed and drained
• 2 tbsp chopped parsley
• 1/2 cup of baking soda
• 1 large egg
• 1/2 teaspoon coarse pretzel salt

Preparation:

1. Preheat oven to 350°F (177°C).
2. Melt the butter in a saucepan over medium heat, add the chopped onion, and cook until soft (about 5 minutes). Stir in the carrots and celery and cook for another 2 minutes. Add the flour, stirring to coat the vegetables. Cook for 2 minutes.
   
   Pour in the chicken broth and add 1 teaspoon each of coarse salt and pepper. Bring to a simmer. Cook until slightly thickened (about 10 minutes). Stir in the chicken, peas, and parsley. Pour the mixture into a deep 9-inch pie dish.
3. Add baking soda, 2 teaspoons coarse salt, and 8 cups of water to a large, thick-bottomed saucepan. Bring the mixture to a boil.
4. While the water is boiling, divide the pizza dough into four equal portions (approximately 170 grams each). Roll each portion into a rope approximately 90 cm long. Lift the ends of the rope to form a U-shape, then twist them twice. Bring the twisted ends of the dough toward you and place them on the lower curved portion of the rope. Press the ends into the dough, using a little water to help them adhere. Repeat with the remaining portions of dough.
5. Using a slotted spoon or mesh colander, carefully lower one of the formed pretzels into boiling water. Cook for 30 seconds, then carefully flip and cook for another 30 seconds. Remove the finished pretzel and place it on a cutting board to drain. Repeat with the remaining 3 pretzels.
6. Place the boiled pretzels on top of the pie mixture, ensuring their rounded ends touch the edge of the dish and the twisted ends sticking out. In a small bowl, beat the egg with 1 tablespoon of water. Brush each pretzel with the mixture and sprinkle with coarse salt.
7. Bake until pretzels are deep brown and filling is bubbling and heated through, 45 to 50 minutes.