Chicken Pot Pie Galette with Cheddar-Thyme Crust

From Taste of Home

1 1/4 c flour
1/2 c shredded sharp cheddar cheese
2 T minced fresh thyme
1/4 t salt
1/2 c cold butter, cubed
1/4 c ice water

3 T butter
2 large carrots, sliced
1 celery rib, diced
1 small onion, diced
3 cloves garlic, minced
1 c chicken broth
3 T flour
1/2 t salt
1/4 t pepper
2 c shredded cooked chicken
1/2 t minced fresh oregano
2 T minced fresh parsley

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 disc; refrigerate 1 hour.

Melt butter over medium high heat.  Add carrots, celery and onion; cook and stir  5-7 minutes.  Add garlic and cook 2-3 minutes more.

Whisk together broth, flour, salt and pepper.  Slowly pour over vegetables, stirring constantly until thickened, 2-3 minutes.  Stir in chicken and oregano.

Preheat oven to 400.

Roll dough into a 15" circle.  Transfer to a baking sheet.  Spoon filling over pastry, to within several inches of the edge.  Fold pastry back towards the center over filling, pleating as you go, leaving the center uncovered.  Bake 30-35 minutes, until crust is golden and filling is bubbly.  Cool 15 minutes before slicing.  Sprinkle with parsley.