Herbed Chicken Pot Pie Galette

Mmmmm!  I made this tonight — a recipe from one of my favorite cooking websites called White on Rice Couple — http://whiteonricecouple.com.  I’ve been vicariously living with Todd Porter and Diane Cu for a couple of years, now.  Their recipes are super  delicious, creative and so . . . cookable?  doable?  Satisfying!  Umami-ish!  and Beautiful!  I’m excited that their first cookbook comes out next week — Bountiful.  I pre-ordered it, and will turn off my phone the evening it arrives!

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Here’s their recipe with some a few small modifications because I love potatoes and parsley and peas. I made the whole recipe and cooked one galette tonight, and I have one dough disc and chicken left over to cook tomorrow.

Makes:  TWO 10-INCH GALETTES

Time:  1 HOUR 30 MINUTES BUT that’s not all active time!

ingredients:

dough:

  • 2 cups flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 1 teaspoon salt
  • 1 egg
  • 1/4 cup ice water
  • heavy cream, for brushing crust

filling:

  • 2 pounds boneless, skinless chicken (thighs or breasts)
  • Salt and freshly cracked black pepper
  • 1/4 cup unsalted butter, divided
  • 4 medium shallots, sliced
  • 4 medium cloves garlic, crushed or minced
  • 1/2 pound carrots, cut into 1/2-inch pieces
  • 1 cup fresh corn kernels, but I used frozen corn because corn is out of season here
  • 1 cup frozen peas (yes — used frozen here again)
  • 1 yukon gold potato cut into 1/2-inch pieces
  • cayenne to taste
  • 1/2 cup dry white wine
  • 2 tablespoons brandy
  • 1/4 cup  flour
  • 1 cup heavy cream, plus more for brushing the pastry
  • 1 cup chicken stock
  • 1 tablespoon grainy mustard
  • 1/4 cup minced dill, parsley, thyme — your choice — I put all three in!

directions:

Line two baking pans with parchment paper.

  1. Measure the flour, butter and salt into a food processor and pulse in quick spurts break up the butter into small pieces.  Whisk the egg with the ice water until combined, and then pour into the food processor, pulsing quickly until it begins to come together as dough.
  2. Scoop the dough into a bowl and push it together into a loose ball.  Cut it in half and then form 2 balls, and then flatten each ball into a disk. Wrap each disk in plastic wrap and chill for 30 minutes.

Preheat the oven to 375°F.

  1. Rinse the chicken and pat it dry. Cut the chicken into 1″ pieces and season with salt and pepper.
  2. In a large sauté pan, melt 1 tablespoons of the butter and 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until lightly browned, about 4 minutes on each side. Remove the chicken from the pan and set aside to cool.
  3. To the same pan, add 1 tablespoon of the butter, then add the shallots, garlic, carrots, and potatoes and cook over medium heat until the shallots begin to soften, 3 to 5 minutes. Add the wine and brandy and simmer until the pan is almost dry, 12 to 15 minutes.
  4. Add the remaining 1 tablespoon butter. When it is melted, stir in the flour. Cook, stirring, for 1 minute, then add the cream and stock, peas and corn. Simmer, stirring occasionally, until thickened, about 5 minutes.
  5. Cut the browned chicken into 1/2-inch pieces and add them to the cream sauce. Add the mustard and dill, then season to taste with salt and pepper.
  6. On a floured surface, roll the dough disks out to a circles slightly larger than 10 inches in diameter. Place each disk on a lined sheet pan.
  7. Divide the filling mixture between the two dough circles, starting in center and spreading outwards, leaving about 1 1/2 inches of the outer rim of dough uncovered. Fold the edges of the dough over the filling. Brush the crust with heavy cream.
  8. Bake for about 35 minutes, or until the crust is golden. Serve warm or at room temperature.

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