Chicken Potpie Galette with Cheddar-Thyme Crust
Total TimePrep: 45 min. + chilling Bake: 30 min. + cooling
It’s extremely tasty even though a bit tedious work , and one moves faster the next time around ! Well worth it !
This was delicious. Yes, a bit more time consuming than I had planned for but totally worth it. I didn't have chicken broth on hand; instead, I used the same amount of water and added a bit of soy sauce, Worcestershire, and ground mustard. I also added more aromatics. I had to bake for 45-60 minutes to get the golden crust.
This wasn't bad, but I thought it would be great based on the reviews and because it was a contest winner. I would not bother making again, as it was somewhat labor intensive and, personally, not worth the effort.
Magnificant! Great flavor! Loved the rustic look! We added extra mushrooms because they added so much flavor. I cooked it on a stoneware pizza pan covered with parchment paper and the crust turned nice and brown without burning. It was so popular, we have already made it again!
This was fantastic! Everyone loved it. Did sub kale for the chard as others have mentioned, and only used a pinch of dried thyme in crust (personal preference), but otherwise followed recipe as is. Have also made it with leftover roast beef, which is even better.
Delicious! Substituted kale for chard.
LOVE this recipe! It was a nice twist on the traditional pot pie. The flavors were on point but my kids really loved it because it reminded them of pizza :) We swapped kale for the chard and used all-purpose gluten-free flour and it was delicious!
I made the dough in the evening and put it in the fridge overnight and did the rest after work the next day. I used the same ingredients as the recipe. It was so good! Keeper recipe!
Followed recipe & it turned out Very good! Sliced chicken breasts to thin down & then Roasted with s& p & olive oil in oven (took about 15 min on 350) & then shredded. The only switches I made is I used spinach & dried thyme. Crust turned out great (I put a little butter on the crust before baking). The sauce came together correctly. Will make again!
This was fabulous and we will definitely have this again. I would say it is more like 6 servings rather than 8. I had doubled the recipe thinking that some would want seconds and indeed they did. We ended up with one piece left at the end of dinner (8 adults around the table). You won't be disappointed with this recipe.