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Chicken Potpie Galette with Cheddar-Thyme Crust
Ingredients
  • 1-¼ cups all-purpose flour
  • ½ cup shredded sharp cheddar cheese
  • 2 tablespoons minced fresh thyme
  • ¼ teaspoon salt
  • ½ cup cold butter, cubed
  • ¼ cup ice water
  • subheading: 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
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups shredded cooked chicken
  • ½ teaspoon minced fresh oregano
  • 2 tablespoons minced fresh parsley
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