CRUMBLY CHEDDAR CHEESE RECIPES

Name: Chicken Potpie Galette with Cheddar-Thyme Crust
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8 servings.
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

CHICKEN POTPIE GALETTE WITH CHEDDAR-THYME CRUST

Chicken Potpie Galette with Cheddar-Thyme Crust image

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

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 21

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

Steps:

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.

Nutrition Facts : Calories 342 calories, FatContent 21g fat (12g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 594mg sodium, CarbohydrateContent 22g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 16g protein.

CHICKEN POTPIE GALETTE WITH CHEDDAR-THYME CRUST

Chicken Potpie Galette with Cheddar-Thyme Crust image

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

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 21

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

Steps:

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.

More about "crumbly cheddar cheese recipes"

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
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 15 minutes
Category Dinner
Calories 342 calories per serving

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.

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