Chicken Potpie Galette With Cheddar-Thyme Crust

Name: Chicken Potpie Galette With Cheddar-Thyme Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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

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.
2
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.
3
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
Preheat oven to 400u00b0. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a
5
. 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 bubbly, 30-35 minutes. Cool 15 minutes before slicing. Sprinkle with parsley.

931

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1-1/4 cups all-purpose flour, 1/2 cup shredded sharp cheddar cheese, 2 tablespoons minced fresh thyme, 1/4 teaspoon salt, and more.

Yes, Chicken Potpie Galette With Cheddar-Thyme Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!