Chicken Potpie Galette With Cheddar-Thyme Crust

• 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
• 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, 2-3 minutes. Stir in chicken and oregano.
4. Preheat oven to 400u0b0. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a
5. . 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.

flour, cheddar cheese, thyme, salt, cold butter, water, butter, carrots, celery, onion, mushrooms, chard, garlic, chicken broth, allpurpose, salt, pepper, chicken, fresh oregano, parsley

Taken from www.tasteofhome.com/recipes/chicken-potpie-galette-with-cheddar-thyme-crust/ (may not work)