Roasted Chicken Thigh and Wild Mushroom Pot Pie Galette Over Live Fire - Morton Salt

Ingredients

• 2 cups chicken stock, prepared from smoked leftover chicken carcass
• ½-ounce dried chanterelle mushrooms
• 1 ounce dried morel mushrooms (*can be substituted with creminis or portobello)
• 3 tablespoons unsalted butter, plus additional to brush pie dough
• 2 large carrots, sliced
• 2 large parsnips, sliced
• 1 cup asparagus, chopped
• 1 red onion, diced
• 1 tablespoon roasted minced garlic
• 3 cups julienned Swiss chard
• 1 pound lightly roasted, shredded chicken thighs, left over from the day before
• 2/3 cup all-purpose flour
• 1 cup whole milk
• ½ cup heavy cream
• ½ cup fresh or frozen peas
• 1 teaspoon minced oregano
• 1 teaspoon minced thyme, plus additional for the crust
• 2 tablespoons minced parsley
• Pie dough, homemade or store-bought, rolled out to 1/4” thickness
• 1 cup gruyere cheese, shredded
• 1 ½ teaspoon Morton ® Coarse Kosher Salt
• ½ teaspoon Morton ® Coarse Himalayan Pink Salt
• 1 teaspoon fresh ground peppercorn, to taste