Ingredient

• 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
• 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

Direction

1. 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.
2. 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.
3. Whisk together broth, flour, salt and pepper; slowly pour over vegetables, stirring constantly. Cook until thickened, 2-3 minutes. Stir in chicken and oregano.
4. Preheat oven to 400°. On a floured parchment sheet, 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 for 15 minutes before slicing. Sprinkle with parsley.