Chicken Potpie Galette with Cheddar-Thyme Crust
“This gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust make it taste so homey.” —Elisabeth Larsen, Pleasant Grove, Utah
| Servings | Prep Time | Cook Time |
| 8servings | 45minutes + chilling | 30minutes + cooling |
| Servings | Prep Time |
| 8servings | 45minutes + chilling |
| Cook Time |
| 30minutes + cooling |
Ingredients
- 1-1/4 cups all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 2 tbsp minced fresh thyme
- 1/4 tsp salt
- 1/2 cup cold butter cubed
- 1/4 cup ice water
- FILLING:
- 3 tbsp butter
- 2 large carrots sliced
- 1 celery rib diced
- 1 small onion diced
- 8 oz sliced fresh mushrooms
- 3 cups julienned Swiss chard
- 3 garlic cloves minced
- 1 cup chicken broth
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups shredded cooked chicken
- 1/2 tsp minced fresh oregano
- 2 tbsp minced fresh parsley
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
- 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.
- Whisk together broth, flour, salt and pepper; slowly pour over vegetables, stirring constantly. Cook until thickened, 2-3 minutes. Stir in chicken and oregano.
- Preheat oven to 400°. On a floured sheet of parchment, 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 15 minutes before slicing. Sprinkle with parsley.
Recipe Notes
Test Kitchen tips
- Fill the potpie with any meat/cheese/veggie combo you like. It would be just as amazing, for example, with sausage, golden beets and kale.
- The filling may start to bubble up a bit toward the end of the bake time, so be sure to use parchment paper or a silicone mat.
Nutrition Facts
1 piece: 342 calories, 21g fat (12g saturated fat), 81mg cholesterol, 594mg sodium, 22g carbohydrate (2g sugars, 2g fibre), 16g protein.
