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Chicken Potpie Galette with Cheddar-Thyme Crust Recipe

Chicken Potpie Galette with Cheddar-Thyme Crust Recipe
Chicken Potpie Galette with Cheddar-Thyme Crust Recipe photo by Taste of Home
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Chicken Potpie Galette with Cheddar-Thyme Crust Recipe

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This gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust makes it taste so homey. —Elisabeth Larsen, Pleasant Grove, Utah
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 30 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 30 min. + cooling

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

Directions

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

    Nutritional Facts

    1 piece: 342 calories, 21g fat (12g saturated fat), 81mg cholesterol, 594mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 16g protein.

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    • 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
    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, about 2-3 minutes. Stir in chicken and oregano.
    4. 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

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