Categories: Pizza/flatbread
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup shredded sharp cheddar cheese
- 2 tbsp minced fresh thyme
- 1/4 tsp salt
- 1/2 cup cold butter, cubed
- 1/4 cup ice water
- Filling:
- 3 tbsp butter
- 2 large carrots, sliced
- 1 celery rib, diced
- 1 small onion, diced
- 8 oz. sliced fresh mushrooms
- 3 cups julienned Swiss chard
- 3 garlic cloves, minced
- 1 cup chicken broth
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups shredded cooked chicken
- 1/2 tsp minced fresh oregano
- 2 tbsp minced fresh parsley
Directions
-
Combine flour, cheese, thyme and salt; cut in butter until crumbly. Add water, tossing until dough holds together when pressed. Shape into a disk; chill 1 hour.
-
Melt butter in a large saucepan over medium-high heat. Add the carrots, celery and onion; saute until softened, 5-7 minutes. Add mushrooms; cook 3 minutes. Add Swiss chard and garlic; cook until wilted, 2-3 minutes. Whisk broth, flour, salt and pepper; slowly pour over veggies, stirring constantly. Cook until thickened, about 3 minutes. Stir in chicken and oregano.
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Preheat oven to 400. On a floured sheet of parchment paper, roll dough into 1 12-inch circle. Transfer to a baking sheet. Spoon filling over pastry to within 2-in. of edge. Fold pastry edge over the 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 slices. Sprinkle with parsley.