- 8
- 45 mins
- 75 mins
Ingredients
- FILLING:
- 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
- 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
Preparation
Step 1
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 wilted, 2-3 minutes.
Whisk together broth, flour, salt and pepper; slowly pour over vegetables, stirring constantly. Cook until thickened, about 2-3 minutes. Stir in chicken and oregano.
Preheat oven to 400°. On a floured sheet of parchment paper, roll dough into a 12-in. circle. Transfer to a baking sheet. Spoon filling over pastry to within 2 in. of edge. Fold pastry edge over filling, pleating as you go, leaving center uncovered. Bake on a lower oven rack until crust is golden brown and filling bubbly, 30-35 minutes. Cool 15 minutes before slicing. Sprinkle with parsley.
Yield: 8 servings.
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.
Originally published as Chicken Potpie Galette in Taste of Home
April/May 2018