Chicken Pot Pie Galette

I made these two different ways. Well, really just one way. For the galettes, I split the dough in half and made two smaller ones that each fed two people. Then, I had doubled the recipe just to make more to freeze for later (super easy to do). I used the second batch of dough to make two more galettes. And then I had a problem…I had extra filling. So, I made a third batch of the dough and rolled it to make just a pot pie with it (single crust only). Just like with regular pot pies, K and I decided we are single crust folk. We loved the crust, don’t get me wrong, but the galettes were a bit more crust than we needed, and we wanted a bit more filling. You can decide what you want to do. The single crust pot pie was just as tasty, and a bit easier. You could still follow the same recipe below, just skip the forming galettes part, and just roll it as a single crust for a baking dish. I froze it and baked it from frozen. No issues, it just took a smidge longer.

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Although the galettes are much prettier to look at.

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Since you will also (likely) end up with extra filling, be prepared to make a second batch of the pie crust. My food processor can only hold a single batch at a time, so I just made one as needed. It was really easy, and I made them while the Fudgelet was playing.

Directions for Chicken Pot Pie Galette

Adapted from How Sweet Eats 

Filling

  • 1 pound chicken thighs, cut into small pieces
  • Butter or oil
  • Salt and Pepper
  • All-purpose seasoning
  • ¾ cup chopped onion
  • 1 cup gold potatoes, chopped into ½ pieces (or sliced, your preference)
  • ¼ cup flour
  • 1 cup chicken broth
  • ½ cup chopped green beans, blanched (boiled for about 1 minute, then placed in ice water and drained)
  • 2 small zucchini, sliced
  • 1 ear of corn, cooked and the kernels cut off
  • 1/3 cup heavy cream

 

Sprinkle the chicken with salt, pepper, and all-purpose seasoning. Then, heat some butter or oil in a large pan (such as a Dutch oven) and brown the chicken.

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When browned, set aside. Add a bit more oil to the pan, then add the onion. After the onion softens (around 2-3 minutes), add the potatoes, along with more salt, pepper, and seasoning. Stir for 3-5 minutes until the potatoes lightly brown.

Then, add the flour, stirring to create a version of a roux.

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Add the chicken broth slowly, stirring the whole time. It will thicken after a minute or so.

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Add the green beans, zucchini, corn, and heavy cream. Stir and cook for about 3 minutes. Then, remove from the heat and allow it to cool while you make the crust.

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Herbed Crust

  • 1.5 sticks (3/4 cup) butter, cut into Tablespoon-sized pieces and chilled
  • 2 cups flour
  • 2 teaspoons sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary (or 1 Tablespoon fresh)
  • ½ teaspoon salt
  • 1 teaspoon white vinegar
  • 2 Tablespoons cold water
  • 1 egg
  • Heavy cream (for brushing)

Place the flour, sugar, oregano, rosemary, and salt in the bowl of your food processor and pulse together until well-mixed. Then, sprinkle the butter pieces on top and process until the butter pieces are cut into the flour, and the mixture looks a little sandy.

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Then, whisk together the vinegar, water, and egg. Pour over the flour/butter mixture, and process until the dough comes together.

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Flatten into a disk and cover with plastic wrap. Refrigerate for at least 30 minutes.

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Remove the dough from the refrigerator and roll it out on a floured surface until it is 1/8 to ¼ inch thick. If desired, you can split the dough in half and make two smaller galettes.

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Place your filling inside, then gently fold up the edges around it so that they are sealed and overlapping. At this time, you can freeze the galettes on a lined baking sheet.

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When ready to bake, frozen or fresh, brush the crust with a bit of heavy cream, and then bake in a 425 degree oven for about 40 minutes until the crust is browned and the filling is hot.

This is what I did with my leftover filling...one big pot pie!

This is what I did with my leftover filling…one big pot pie!

Allow it to cool a bit before cutting and serving.

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Directions for Chicken Pot Pie Galette (without pictures)

Adapted from How Sweet Eats 

Filling

  • 1 pound chicken thighs, cut into small pieces
  • Butter or oil
  • Salt and Pepper
  • All-purpose seasoning
  • ¾ cup chopped onion
  • 1 cup gold potatoes, chopped into ½ pieces (or sliced, your preference)
  • ¼ cup flour
  • 1 cup chicken broth
  • ½ cup chopped green beans, blanched (boiled for about 1 minute, then placed in ice water and drained)
  • 2 small zucchini, sliced
  • 1 ear of corn, cooked and the kernels cut off
  • 1/3 cup heavy cream

Sprinkle the chicken with salt, pepper, and all-purpose seasoning. Then, heat some butter or oil in a large pan (such as a Dutch oven) and brown the chicken. When browned, set aside. Add a bit more oil to the pan, then add the onion. After the onion softens (around 2-3 minutes), add the potatoes, along with more salt, pepper, and seasoning. Stir for 3-5 minutes until the potatoes lightly brown. Then, add the flour, stirring to create a version of a roux.

Add the chicken broth slowly, stirring the whole time. It will thicken after a minute or so. Add the green beans, zucchini, corn, and heavy cream. Stir and cook for about 3 minutes. Then, remove from the heat and allow it to cool while you make the crust.

Herbed Crust

  • 1.5 sticks (3/4 cup) butter, cut into Tablespoon-sized pieces and chilled
  • 2 cups flour
  • 2 teaspoons sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary (or 1 Tablespoon fresh)
  • ½ teaspoon salt
  • 1 teaspoon white vinegar
  • 2 Tablespoons cold water
  • 1 egg
  • Heavy cream (for brushing)

Place the flour, sugar, oregano, rosemary, and salt in the bowl of your food processor and pulse together until well-mixed. Then, sprinkle the butter pieces on top and process until the butter pieces are cut into the flour, and the mixture looks a little sandy. Then, whisk together the vinegar, water, and egg. Pour over the flour/butter mixture, and process until the dough comes together. Flatten into a disk and cover with plastic wrap. Refrigerate for at least 30 minutes.

Remove the dough from the refrigerator and roll it out on a floured surface until it is 1/8 to ¼ inch thick. If desired, you can split the dough in half and make two smaller galettes.

Place your filling inside, then gently fold up the edges around it so that they are sealed and overlapping. At this time, you can freeze the galettes on a lined baking sheet.

When ready to bake, frozen or fresh, brush the crust with a bit of heavy cream, and then bake in a 425 degree oven for about 40 minutes until the crust is browned and the filling is hot. Allow it to cool a bit before cutting and serving.

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