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Chicken Potpie Galette with Cheddar-Thyme Crust

This gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust make it taste so homey. —Elisabeth Larsen, Pleasant Grove, Utah
  • Total Time
    Prep: 45 min. + chilling Bake: 30 min. + cooling
  • Makes
    8 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
  • 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, 2-3 minutes. Stir in chicken and oregano.
  • Preheat oven to 400°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet. 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.

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.
  • Nutrition 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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    Reviews

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    Average Rating:
    • bgsspecialkitty
      Sep 2, 2020

      No comment left

    • Serene
      Jun 18, 2020

      It’s extremely tasty even though a bit tedious work , and one moves faster the next time around ! Well worth it !

    • Bailey
      Apr 20, 2020

      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.

    • Shelly
      Jul 13, 2018

      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.

    • NH-rescue
      Jun 4, 2018

      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!

    • Rebecca
      May 26, 2018

      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.

    • kakerrigan3
      Apr 27, 2018

      Delicious! Substituted kale for chard.

    • LPHJKitchen
      Apr 20, 2018

      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!

    • Krstos3
      Apr 10, 2018

      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!

    • Michelle
      Apr 9, 2018

      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!