Dearly beloved we are gathered here to welcome this chicken pot pie inspired chicken galette! To be honest it is the BEST galette recipe I have created to-date!

The combination of homemade pastry, vegetables, chicken, and herbs make this a extra tasty meal to make for family and friends.

This recipe includes how to make the perfect galette pastry! Which is basically the most delicious pie crust, it uses apple cider vinegar to really help shorten the pastry and the filling is a perfect blend of hearty, comforting, & salty chicken vegetable soup.

This easy to make chicken is the perfect family or dinner party dish!

Tips for cooking your Chicken Galette:

Follow the pastry instructions and don’t worry about getting all the butter perfectly mixed in, it’s better if you don’t!
I mentioned it above but using vinegar in the pastry really helps with the end result. I personally use the Bragg apple cider vinegar but any that you have on hand would be perfect.
I have not added instructions for cooked chicken but I personally just place a couple of chicken breasts in the oven (salt, pepper, EVOO) covered for 30 minutes or until cooked through. I usually have some sitting in the fridge.

Enjoy! Paige x

Chicken Galette

Yield: 6

Author: Paige

Prep time: 20 MinCook time: 35 MinInactive time: 1 HourTotal time: 1 H & 55 M

A chicken galette is the only way to galette. This combination of homemade pastry, vegetables, chicken, and herbs make this a extra tasty meal to make for family and friends.

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Ingredients

Pastry

3/4 cup salted butter chilled & cubed
1 1/2 cups all-purpose flour
2 tablespoons apple cider vinegar
1 egg, whisked

Chicken Galette Filling

1 tablespoon extra virgin olive oil EVOO
1 - 2 large carrots, finely diced
1 brown onion, finely diced
1 large celery stalk, finely sliced
4 cloves garlic, finely sliced
Salt & pepper to taste S&P
1 tablespoon butter
2 tablespoons corn flour
1 cup chicken, cooked & shredded
1 cup vegetable stock
1 teaspoon fresh thyme
1 teaspoon fresh parsley, chopped

Instructions

Pastry Prep

In a medium bowl rub butter into the flour until it looks like chunky sand. Leave some almond sized lumps of butter. This makes the pastry flaky.
Add the vinegar, give a quick stir with a spoon. Press the pastry dough into a ball (it may crumble a little). Place dough ball onto a large sheet of cling film.
Press the dough into a flat disk. Tightly wrap in the cling film. Place in the fridge for an hour.

Chicken Galette Filling and Assembly

Remove pastry from fridge. This will help it soften enough to roll out later.
Preheat oven to 375 F fan bake.
Place a large skillet pan on a medium heat. Add EVOO & carrot. Sauté for 2 - 3 minutes.
To the pan add onion, celery, & garlic. Season with S&P. Sauté for 6 - 8 minutes. Stirring regularly. Reduce heat if vegetables start to burn.
Drop butter into the pan. Once melted, add corn flour. Stir to coat all the vegetables.
Time to add the chicken, stock, & fresh herbs. Give it a good stir. Lower heat till its just simmering. Simmer for 3 - 5 minutes or until the stock has thickened into a thick sauce. Remove from the heat.
Remove pastry from the cling film. Roll out between two pieces of parchment paper. Transfer to a large baking tray. Remove the top piece of parchment.
Spoon chicken soup filling onto the pastry, spread out evenly. Leave 1/2 inch of pastry around the edge for folding.
Fold pastry towards the middle of the galette. Brush pastry with egg. Place in the oven for 30 - 35 minutes, cooked when the top is golden and the pastry is flaky.

Nutrition Facts

Calories

433

Fat

30 g

Sat. Fat

17 g

Carbs

30 g

Fiber

2 g

Net carbs

29 g

Sugar

2 g

Protein

11 g

Sodium

429 mg

Cholesterol

111 mg

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