Name: Chicken Potpie Galette with Cheddar-Thyme Crust
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: 1-1/4 cups all-purpose flour -; 1/2 cup shredded sharp cheddar cheese -; 2 tablespoons minced fresh thyme -; 1/4 teaspoon salt -; 1/2 cup cold butter, cubed -; 1/4 cup ice water -; Filling: -; 3 tablespoons butter -; 2 large carrots, sliced -; 1 celery rib, diced -; 1 small onion, diced -; 8 ounces sliced fresh mushrooms -; 3 cups julienned Swiss chard -; 3 garlic cloves, minced -; 1 cup chicken broth -; 3 tablespoons all-purpose flour -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 2 cups shredded cooked chicken -; 1/2 teaspoon minced fresh oregano -; 2 tablespoons minced fresh parsley -

Chicken Potpie Galette with Cheddar-Thyme Crust

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Potpie Galette with Cheddar-Thyme Crust

1. 1-1/4 cups all-purpose flour -

2. 1/2 cup shredded sharp cheddar cheese -

3. 2 tablespoons minced fresh thyme -

4. 1/4 teaspoon salt -

5. 1/2 cup cold butter, cubed -

6. 1/4 cup ice water -

7. Filling: -

8. 3 tablespoons butter -

9. 2 large carrots, sliced -

10. 1 celery rib, diced -

11. 1 small onion, diced -

12. 8 ounces sliced fresh mushrooms -

13. 3 cups julienned Swiss chard -

14. 3 garlic cloves, minced -

15. 1 cup chicken broth -

16. 3 tablespoons all-purpose flour -

17. 1/2 teaspoon salt -

18. 1/4 teaspoon pepper -

19. 2 cups shredded cooked chicken -

20. 1/2 teaspoon minced fresh oregano -

21. 2 tablespoons minced fresh parsley -

How to cook deliciously - Chicken Potpie Galette with Cheddar-Thyme Crust

1. Stage

Combine flour, cheese, thyme and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; refrigerate 1 hour.

2. Stage

For filling, melt butter in a large saucepan over medium-high heat. Add carrots, celery and onion; cook and stir until slightly softened, 5-7 minutes. Add mushrooms; cook 3 minutes longer. Add Swiss chard and garlic; cook until chard is wilted, 2-3 minutes.

3. Stage

Whisk together broth, flour, salt and pepper; slowly pour over vegetables, stirring constantly. Cook until thickened, 2-3 minutes. Stir in chicken and oregano.

4. Stage

Preheat oven to 400°. On a floured parchment sheet, roll dough into a 12-in. circle. Transfer to a baking sheet. Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go, leaving center uncovered. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 30-35 minutes. Cool for 15 minutes before slicing. Sprinkle with parsley.