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Chicken Potpie Galette

Chicken Potpie Galette

Taste of Home Magazine's Sarah Farmer is making a hearty potpie with cheese, chicken and vegetables that serves 8.
Ingredients for Potpie
  • 11/4 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
Ingredients for 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

Directions

1. Combine flour, cheese, thyme and salt; cut in butter until crumbly. Add water, tossing until dough holds together when pressed. Shape into a disk; chill 1 hour

2. Melt butter in a large saucepan over medium-high heat. Add the carrots, celery and onion; saute until softened, 5-7 minutes. Add mushrooms; cook 3 minutes. Add Swiss chard and garlic; cook until wilted, 2-3 minutes. Whisk broth, flour, salt and pepper; slowly pour over vegetables, stirring constantly.

Cook until thickened, about 3 minutes. Stir in chicken and oregano.


3. 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 the 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.

Per serving: 342 cal., 21g fat (12g sat. fat), 81mg chol., 594mg sod., 22g carb. (2g sugars, 2g fiber), 16g pro.

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