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

Chicken Potpie Galette with Cheddar-Thyme CrustTaste of Home
Servings Prep Time Cook Time
8servings 45minutes + chilling 30minutes + cooling
Servings Prep Time
8servings 45minutes + chilling
Cook Time
30minutes + cooling
Portions: servings
Portions: servings
  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 chard is 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 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.
Recipe Notes

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 fibre), 16g protein.