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

1. 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.

2. 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.

3. 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.

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