Chicken Pot Pie in a Galette is so much better than the traditional version and easy to make and adapt with your favorite vegetables. Freezes well for leftovers.
The idea of chicken pot pie in a galette sounded unique enough to peak my interest. Once I got the hang of making a galette, I love making them with apples, peaches, tomato or butternut squash, but I hadn’t tried any with meat.
While chicken pot pie is one of my comfort foods, no one else in my family likes them, I think it’s because many 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 fresh 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 new addition to our family dinners and one I will share when someone is under the weather and needs some comfort food.
How do you make a chicken pot pie galette
Step 3: While the dough is in the refrigerator, prepare the filling. If you are using potatoes, make sure you cut them into very small pieces. Cook the potatoes in some butter in a skillet until slightly tender and add flour. Slowly add chicken broth stirring until combined. Next add additional vegetables and rotisserie chicken and cream. Let this cool slightly.
Step 2: Roll out onto a sheet of parchment paper, if it gets too warm and sticky, place it back in the refrigerator before adding the filling.
Let the galette rest for about 5 minutes before cutting so the filling can set. I love the flaky crust and the savory fillings. It also freezes great, just reheat in the oven and the crust stays flaky.
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
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.
Adapted from What Sweet Eats
Chicken Pot Pie Galette
- 2 cups flour
- ½ tablespoon sugar
- 1 tablespoon fresh basil
- 1 tablespoon fresh oregano
- 1 teaspoon salt
- 1 egg beaten
- ½ teaspoon white vinegar
- 2 tablespoons ice cold water
- ¾ cups butter cold cut into pieces
- coarse sea salt
- 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
- Crust: Add flour, sugar, basil, oregano and salt to a food processor and pulse until combined. In a small bowl, whisk together the egg, vinegar and water. Add cold butter to the flour mixture and pulse until you have peas sized pieces of butter. Pour water mixture over the flour and pulse just until the dough comes together. Form it into a one inch disc and wrap in plastic. Refrigerate for at least 30 minutes.
- 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 potatoes and stir cooking for 10 minutes or until tender but not mashed, stirring frequently. 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 1/4 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.