Mediterranean Chicken Galette

This one's a snap to get on the table for your hungry crew. Pretty, too!
(serves 4)

1/2 med. sweet* onion, thinly sliced
1/2 bunch Swiss chard or spinach*, stems removed and leaves torn into pieces (about 6 cups)
Rotisserie chicken breasts from a 2&1/2-3 lb. bird, skin discarded, and meat shredded
4 jarred sweet red cherry peppers (such as Peppadew), sliced
2 T. EVOO
2 t. fresh thyme or 1/2 dried
Kosher salt and freshly* ground pepper
3 oz. feta, crumbled (2/3 cup)
1 refrigerated rolled pie crust
1 large egg, beaten
Parchment paper

Heat oven to 400. In a large bowl, toss together the onion, chard, chicken, peppers, oil, thyme, and 1/2 t. each S&P. Fold in the feta. Working on a piece of parchment paper, roll the pie crust into a 14" circle. Slide the paper and crust onto a baking sheet. Spoon the chicken mixture onto the pie crust, leaving a 2&1/2" border. Fold the border of the crust over the chicken mixture. Brush the crust with the egg and bake until the crust is golden brown and the veggies are tender, 25-30 mins. Cover with foil if the filling is getting dark or dry. Serve with a wedge salad.

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Love,

MM