Best Chicken Pot Pie Galette Recipe — Stripes & Willows (2024)

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

Pastry Prep

1. 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.
2. 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.
3. 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

1. Remove pastry from fridge. This will help it soften enough to roll out later.
2. Preheat oven to 375 F fan bake.
3. Place a large skillet pan on a medium heat. Add EVOO & carrot. Sauté for 2 - 3 minutes.
4. 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.
5. Drop butter into the pan. Once melted, add corn flour. Stir to coat all the vegetables.
6. 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.
7. 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.
8. Spoon chicken soup filling onto the pastry, spread out evenly. Leave 1/2 inch of pastry around the edge for folding.
9. 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.

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