Summer Chicken Pot Pie Galette with Herbed Crust
Try this Summer Chicken Pot Pie Galette with Herbed Crust recipe.
Try this Summer Chicken Pot Pie Galette with Herbed Crust recipe.
- 1/4 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon dried oregano
- pepper
- 1/4 teaspoon pepper
- olive oil
- 1 tablespoon olive oil
- salt
- 1 teaspoon dried basil
- 4 tablespoons flour
- flour
- 1
- tablespoon
- 1/2
- 3
- 2
- cups
- 1/4
- cup
- 3 tablespoons unsalted butter
- 1 tablespoon unsalted butter
- sugar
- filling
- 4
- 1/2 tablespoon sugar
- 1 large egg lightly beaten
- dried oregano
- dried basil
- 3/4
- 1/3
- tablespoons
- teaspoon
- large egg
- 2 cups sifted all-purpose flour
- 2 tablespoons ice cold water
- diced
- white vinegar
- 1/2 sweet onion diced
- 1 cup low-sodium chicken stock
- low-sodium chicken stock
- unsalted butter
- 1/2 teaspoon white vinegar
- heavy cream
- lightly beaten
- boneless
- ingredientsherbed crust 2 cups sifted all-purpose lightly beaten 1/2 teaspoon white vinegar 2 tablespoons ice cold water 3/4 cups 1 1/2 sticks cold unsalted butter, cut into pieces filling 1 tablespoon olive oil 1 tablespoon unsalted butter 1 boneless, skinless chicken breast, chopped 1/4 teaspoon salt 1/
- herbed crust 2 cups sifted all-purpose flour 1/2 t lightly beaten 1/2 teaspoon white vinegar 2 tablespoons ice cold water 3/4 cups 1 1/2 sticks cold unsalted butter, cut into pieces
- herbed crust
- 2 cups sifted all-purpose flour 1/2 tablespoon sugar 1 te lightly beaten 1/2 teaspoon white vinegar 2 tablespoons ice cold water 3/4 cups 1 1/2 sticks cold unsalted butter, cut into pieces
- sifted all-purpose flour
- ice cold water
- 3/4 cups 1 1/2 sticks cold unsalted butter cut into pieces
- 1 1/2 sticks cold unsalted butter cut into pieces
- filling 1 tablespoon olive oil 1 tablespoon unsalt skinless chicken breast, chopped 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons unsalted butter 1/2 sweet onion, diced 1 cup baby gold potatoes, diced 4 tablespoons flour 1/2 summer squash, sliced into rounds then cut in half 1/2 cup fresh green beans
- 1 tablespoon olive oil 1 tablespoon unsalted butter 1 boneless skinless chicken breast, chopped 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons unsalted butter 1/2 sweet onion, diced 1 cup baby gold potatoes, diced 4 tablespoons flour 1/2 summer squash, sliced into rounds then cut in half 1/2 cup fresh green beans
- 1 boneless, skinless chicken breast chopped
- skinless chicken breast chopped
- sweet onion
- 1 cup baby gold potatoes diced
- baby gold potatoes
- 1/2 summer squash sliced into rounds then cut in half
- summer squash
- sliced into rounds then cut in half
- 1/2 cup fresh green beans cut into thirds
- fresh green beans
- cut into thirds
- 2 ears of corn corn cut from the cob
- ears of corn
- corn cut from the cob
- 1/3 cup heavy cream plus extra for brushing
- plus extra for brushing
- fresh herbs for sprinkling i used basil and oregano
- fresh herbs for sprinkling
- i used basil and oregano
- Carbohydrate 727.232166842481 g
- Cholesterol 2093.38625005838 mg
- Fat 753.743728296858 g
- Fiber 49.7293279026798 g
- Protein 263.313044390776 g
- Saturated Fat 245.126487822512 g
- Serving Size 1 1 recipe (4966g)
- Sodium 7641.50714778613 mg
- Sugar 677.502838939801 g
- Trans Fat 43.562509348641 g
- Calories 10589 calories
Step-by-step
- Make the herbed crust: Whisk together flour, sugar, salt, oregano, and basil.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in ice water and vinegar until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Make the filling: Heat olive oil and butter in a large skillet over medium heat.
- Add chicken and cook until browned.
- Add onion, potatoes, summer squash, and green beans; cook until tender-crisp.
- Stir in flour until smooth.
- Gradually whisk in chicken stock until thickened.
- Remove from heat and stir in heavy cream.
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Transfer the dough to a baking sheet.
- Spoon the filling onto the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the filling, pleating as needed.
- Brush the crust with extra heavy cream and sprinkle with fresh herbs.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Summer Chicken Pot Pie Galette: A Taste of Summer in Every Bite
As a busy working mom, finding time to cook delicious and satisfying meals can often feel like a Herculean task. Between juggling work deadlines, school pick-ups, and all the other demands on my time, the thought of spending hours in the kitchen isn't always appealing. That's why I love recipes that are both flavorful and relatively quick to prepare – recipes like this Summer Chicken Pot Pie Galette.
This isn't your grandmother's pot pie. Oh, it has all the comforting elements we love about a classic pot pie – tender chicken, hearty vegetables, and a rich, creamy sauce. But the presentation is elevated, sophisticated even. Instead of a heavy, traditional crust, we have a flaky, herbed galette, making it feel lighter and perfect for a warm summer evening.
The beauty of this recipe lies in its simplicity. The herbed crust, with its delicate blend of oregano and basil, adds a fragrant layer that perfectly complements the savory chicken and vegetable filling. The filling itself is a vibrant medley of fresh summer vegetables – baby gold potatoes, summer squash, and green beans – creating a delightful textural contrast. And the touch of heavy cream in the sauce adds a luxurious richness that makes this dish truly irresistible.
The best part? This recipe is surprisingly easy to assemble. The herbed crust comes together quickly, and the filling can be prepped while the dough chills. This means you can have a delicious, homemade meal on the table in less time than you might think, allowing you to savor the flavors and enjoy some precious moments with your family without sacrificing precious time.
Beyond the Recipe: Making it Your Own
One of the things I love most about cooking is the ability to personalize recipes to reflect my own tastes and preferences. This Summer Chicken Pot Pie Galette is no exception. Feel free to experiment with different vegetables based on what's in season and what you enjoy. Asparagus, peas, or carrots would all be delicious additions. You can also adjust the herbs in the crust to suit your palate – thyme or rosemary would also work beautifully.
Another way to customize this dish is to adjust the richness. If you prefer a lighter meal, you could reduce the amount of heavy cream or even substitute it with half-and-half or milk. Alternatively, for a richer flavor, you could add a touch of Parmesan cheese to the filling.
Serving Suggestions
This galette is a perfect stand-alone meal, but it can also be served alongside a simple side salad or some crusty bread for dipping in the delicious creamy sauce. A crisp white wine would also pair nicely with this flavorful dish, complementing both the savory chicken and the fresh herbs.
From My Kitchen to Yours
I hope you enjoy this Summer Chicken Pot Pie Galette as much as I do. It's a recipe that I've come to rely on for those busy weeknights when I want a delicious, home-cooked meal without spending hours in the kitchen. The combination of flavors and textures is simply divine, making it a perfect choice for a casual dinner with family or a more elegant gathering with friends. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece that will delight your taste buds and leave you feeling satisfied.
This recipe truly embodies the spirit of summer cooking – fresh, flavorful, and easy to prepare. It's a dish that celebrates the bounty of the season and brings the warmth of home to your table. And most importantly, it’s a dish that allows you to enjoy the process of cooking without feeling overwhelmed by it. Happy cooking!
