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
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.
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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!
Reviews
No comment left
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!