s CHICKEN POT PIE GALEYYE WITH CHEDDAR-THYME CRUST ***
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s CHICKEN POT PIE GALEYYE WITH CHEDDAR-THYME CRUST ***
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Ingredients
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Instructions *** 2-22-21 well we cheated and used a refig pie crust instead of the cheddar thyme one. but pretty good *** 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 Test Kitchen Approved Contest Winner 12 reviews Recommended Two Potato Shepherd's Pie 23 Meat and Potato Casseroles to Fill You Up Next Recipe Rate Comment Save Share Total Time Prep: 45 min. + chilling Bake: 30 min. + cooling Makes 8 servings Read Next 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 Buy Ingredients Powered by Chicory 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 chard is 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 is 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 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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