Homemade Chicken Pot Pie Galette is even better than the traditional version and easy to make and adapt with your favorite vegetables. Freezes well for leftovers.
Chicken pot pie made as a savory galette gives you the flaky buttery crust you love in a traditional pot pie but with less fuss. Just roll out a pie crust and add the filling of your choice. If you like biscuits, try making a chicken pot pie with biscuits.
We love dessert galettes, made with apples and peaches but savory ones with tomatoes or butternut squash are so yummy. Fill it with chicken and you have the best chicken pot pie recipe without a runny filling.
While chicken pot pie is one of my comfort foods, no one else in my family likes it, I think it’s because most recipes include peas. I was determined to win approval on this so I got input on what vegetables they would tolerate and I tweaked it to fit our likes and dislikes and came up with a winner.
For the inside, I used left-over rotisserie chicken, and fresh corn and potatoes, no peas or carrots. I added baby gold potatoes cut into small pieces. We really liked the texture and flavor the potatoes added. To the vegetables, I made a roux with just a little cream. It wasn’t runny and drippy like pot pie can be. This delicious filling and savory crust created a rustic addition to our family dinners.
Try making this after Thanksgiving when you have left over turkey.
What you’ll need
- Rotisserie chicken or leftover turkey – you need about 2 cups
- Onion and garlic – for flavor
- Baby gold potatoes – or you can use new potatoes, jut make sure they are chopped into very small pieces
- Flour – for thickening
- Dried thyme – or you can use ½ tablespoon of fresh instead
- Chicken stock and cream
- Fresh or frozen corn – you can add peas if you want.
- Pie crust – I use my standard flaky butter pie crust. The recipe makes two, just freeze the extra one for another pie or galette.
Pro tip: If you have a lot of chicken you want to shred, try using a hand mixer to shred chicken, it’s so easy!
How do you make a chicken pot pie galette
Step 1: I started with a traditional pie crust. There are times when you might want to add herbs to a savory pie crust but I’ve tried it with this pot pie recipe and you can’t taste them at all. Just stick to a traditional butter crust.
Step 2: While the dough is in the refrigerator, prepare the filling. Start by cooking some onions then add garlic and potatoes. For the potatoes, make sure you cut them into very small pieces. Cook the potatoes until just beginning to soften.
Step 3: Add flour and lowly add chicken broth stirring until combined.
Step 4: Next add additional vegetables and rotisserie chicken and cream. Let this cool slightly.
Step 5: Roll out the pie crust onto a sheet of parchment paper, if it gets too warm and sticky, place it back in the refrigerator so it’s easier to handle before adding the filling.
Step 6: Top with the chicken pot pie filling leaving a 2 inch border and gently fold over the edges.
Step 7: Brush the crust with cream and flaky sea salt and bake.
Let the galette rest for about 5 minutes before cutting so the filling can set. I love the flaky crust combined with the savory filling. It also freezes great, just reheat in the oven and the crust stays flaky.
FAQ’s and tips
Use very cold butter and try not to handle the dough any more than you have to. You can find all the tips for the perfect pie crust here.
Since the filling has potatoes along with a little flour, it will be thick and not runny.
A pot pie is a great way to use up left over turkey.
It won’t be quite as flaky but still delicious with a store bought pie crust.
Traditional chicken pot pie has peas and carrots but you could also add green beans. If using fresh carrots or green beans, cook them slightly in the microwave before adding so that they won’t be too crunchy.
More Galette recipes
Comfort food recipes you’ll love
- Mac & Cheese
- Tater tot casserole
- Sloppy joes
- Tamale pie
- Pasta alla vodka
- Mashed potatoes
- Buttermilk biscuits
Adapted from What Sweet Eats
Chicken Pot Pie Galette
Ingredients
CRUST
- 2 ½ cups flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar
- ¼ cup ice cold water
- 20 Tablespoons butter cold cut into pieces(2 ½ sticks)
- coarse sea salt
FILLING
- 3 tablespoon butter
- 1 cup onion chopped
- 2 cups baby gold potatoes diced into small pieces
- 1 clove garlic minced
- 1 teaspoon thyme dried
- 4 tablespoons flour
- 1 cup chicken stock
- ⅓ cup cream
- 1 ½ cups corn
- 2 cups cooked chicken chopped
- salt and pepper
Instructions
- CRUST: In a food processor, add flour, sugar and salt and pulse to combine. Add butter, cut into 1 inch pieces, and pulse until it looks like coarse meal with no large chunks remaining. Add vinegar and water and pulse until the dough starts to come together. Place on floured surface and knead until all flour is incorporated, it won’t be smooth. Divide in half and pat into two flat disks about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 425º.
- Filing: Heat butter in large skillet and add onions. Sprinkle with salt and pepper and cook until translucent, about 4-5 minutes. Add garlic and cook for 1 minute. Add finely chopped potatoes and stir cooking for 10 minutes or until tender but not mashed, stirring frequently. Add dried thyme. Sprinkle the flour over the mixture and stir, cook for 2-3 minutes.
- Warm chicken stock in the microwave and then slowly add to the potato mixture stirring constantly. Once combined, add corn and chicken. Stir in cream and salt and pepper. Let cool slightly.
- Roll out cold crust onto a piece of parchment paper until it is ¼ inch thick. If it is too soft to work with, place it back in the refrigerator for a few minutes. Spoon the chicken mixture into the center leaving about 2 inches around the edges. Fold edges over. Brush the crust with cream and sprinkle the crust with coarse sea salt.
- Bake for 30 minutes or until the filling is bubbly and the crust is golden. Let sit for 5 minutes before serving.
Barbara’s Tips + Notes
- Try using left over turkey instead of chicken.
- If the pie crust gets sticky, put it in the refrigerator for a few minutes.
- You can add additional vegetables like peas, carrots or green beans.
- Let the chicken mixture cool slightly before adding to the pie crust.
Nutrition
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on Instagram!If you make Chicken Pot Pie Galette be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
I was looking for a basic outline on how to transform a Chicken Pot Pie into a galette form and came across your recipe- I love the idea of mixing herbs into the dough.
A quick question, how thick did the filling turn out? A few of our berry crostatas have ended up falling apart because the bottom got to wet. It was easily solved with some cornstarch, but this recipe doesn’t have any. Is that because its generally unnecessary or is it really dependant on the veggies chosen?
And just a heads up, there’s a few typos in the recipe (four instead of flour, slat instead of salt, etc).
Can’t wait to try this out! Thanks!
Sam,
Thanks for the heads up on the typos, I hate it when I miss them. As to the thickness, instead of cornstarch, the flour sprinkled over the vegetable mixture thickens it up. I didn’t have an issue with a soggy bottom and it cut very nicely into pieces. I think it also helped to have some potatoes in the vegetable mixture. Let me know how yours turns out.
Ive been eating gallette chicken pot pie i get at the deli at the grocery store i shop at, i never heard of gallette, butni knew i loved the crust and it was so delicious so today i looked up gallette, and realized its not just regular crust, so this recipe looks good,
I love the crust and the filling is easily adaptable..
I love this recipe! The herbs in the crust really make it pop and I love the rustic style. I did the galette style in my pie pan though because it fit better in my smaller oven. Cheating I know but delicious nonetheless! The filling is perfect (I used peas…we love them) using the flour to make a roux is brilliant! So delicious. Thank you Barbara!
The herbs in the crust add more than you would think.