Summer Harvest Chicken Pot Pie Galette
Summer time requires quick meals for me, as I am always on the go. Here is a quick one that I made with my 5 year old, enjoy!
Summer Harvest Chicken Pot Pie Galette
Yield: Serves 6-8
Total Time: 30 minutes active, 40-45 minutes baking
Ingredients:
1 box frozen pie crust, de-thawed
3 tablespoons butter
1 sweet onion
2 cups potato of choice, I prefer fingerling or baby gold, cut into bite sized pieces
8 tablespoons flour
4 ears of corn, corn cut from the cob
3 cups shredded rotisserie chicken
Directions:
Preheat oven to 425. Unroll pie crusts onto a parchment lined baking sheet, both crusts should fit.
Heat a dutch oven over medium medium heat and add the butter to the pot. Let melt, then add the onion. Sprinkle salt and pepper to taste and cook the onions until slightly soft, about 5 minutes. Add the potatoes and stir, cooking for another 5 minutes and stirring often. Sprinkle the flour over the onion and potato and stir gently to cover the vegetables. Cook for an additional 3 minutes, stirring occasionally to prevent sticking.
Slowly drizzle the chicken stock into the stock while continuing to stir, this will thicken the mixture. Add the zucchini, beans, corn and chicken. Stir in the cream. Season to taste with salt and pepper.
Spoon the filling into the center of the pie crusts, keeping it evenly distributed and folding up the edges as you go along. It doesn't have to look good, in fact, the messier, the more "rustic" in my opinion! Brush the crust with the reserved heavy cream.
Bake for 40-45 minutes until the filling is bubbly and the crust is golden. Remove from the oven and let cool. Slice, then serve, bon appetite!
I also let this cool completely and reheat in the oven for 10-15 minutes if I need to make it ahead of time. Sometimes, I have left over filling, it is delish with a loaf of crusty french bread.
Aubrey
Summer Harvest Chicken Pot Pie Galette
Yield: Serves 6-8
Total Time: 30 minutes active, 40-45 minutes baking
Ingredients:
1 box frozen pie crust, de-thawed
3 tablespoons butter
1 sweet onion
2 cups potato of choice, I prefer fingerling or baby gold, cut into bite sized pieces
8 tablespoons flour
2 cups chicken stock
1 zucchini, sliced and then cut into quarters
1 cup fresh green beans, cut into bite sized pieces4 ears of corn, corn cut from the cob
3 cups shredded rotisserie chicken
2/3 cup heavy cream (save a little bit for brushing the edges of the pastry)
Directions:
Preheat oven to 425. Unroll pie crusts onto a parchment lined baking sheet, both crusts should fit.
Heat a dutch oven over medium medium heat and add the butter to the pot. Let melt, then add the onion. Sprinkle salt and pepper to taste and cook the onions until slightly soft, about 5 minutes. Add the potatoes and stir, cooking for another 5 minutes and stirring often. Sprinkle the flour over the onion and potato and stir gently to cover the vegetables. Cook for an additional 3 minutes, stirring occasionally to prevent sticking.Slowly drizzle the chicken stock into the stock while continuing to stir, this will thicken the mixture. Add the zucchini, beans, corn and chicken. Stir in the cream. Season to taste with salt and pepper.
Spoon the filling into the center of the pie crusts, keeping it evenly distributed and folding up the edges as you go along. It doesn't have to look good, in fact, the messier, the more "rustic" in my opinion! Brush the crust with the reserved heavy cream.
Bake for 40-45 minutes until the filling is bubbly and the crust is golden. Remove from the oven and let cool. Slice, then serve, bon appetite!
I also let this cool completely and reheat in the oven for 10-15 minutes if I need to make it ahead of time. Sometimes, I have left over filling, it is delish with a loaf of crusty french bread.
Aubrey
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