Chicken and Root Vegetable Galette


When winter comes around, nothing makes a more comforting pair than chicken and savory/sweet root vegetables like carrots and turnips. Here they are made into a galette, which is a flat open-faced pie with the crust’s edges folded back slightly over the filling.

Prep time:
Cook time:
Total time: 1 Hour 30 Min


Galette Dough
4 cups all-purpose flour
1 tablespoon kosher salt
2 teaspoons fresh marjoram, minced
2 teaspoons fresh thyme leaves
1 teaspoon garlic powder
1 teaspoon granulated sugar
1/2 teaspoon cumin
1/2 teaspoon freshly cracked black pepper
11/4 cups (21/2 sticks) unsalted butter, frozen
2/3 to 1 cup ice water
Chicken and Root Vegetable Filling
1 pound boneless skinless chicken breast
11/2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 cup unsalted butter
2 tablespoons heavy cream
3 medium carrots, peeled and cut into 1/4-inch-thick slices
1 turnip, peeled and cut into
1/4-inch-thick slices
2 shallots, diced
4 garlic cloves, minced
1 tablespoon fresh thyme leaves
11/2 teaspoons minced fresh marjoram
2 tablespoons all-purpose flour
1 large egg, beaten with 1 teaspoon water


Preheat the oven to 375°F.

For the dough, in a large bowl, mix together the flour, salt, marjoram, thyme, garlic powder, sugar, cumin, and pepper. Grate the frozen butter over the bowl with the large hole setting of your grater, tossing the butter shards in the flour mixture to coat every 2 minutes or so to avoid ending up with one giant clump of butter.

Begin adding the ice water, 2 tablespoons at a time, while stirring gently.

After about 2/3 cup of water, grab a handful of the dough and squeeze. If it generally sticks together when you let go, it is ready. If it completely crumbles apart, it needs a bit more water. Shape the dough into a ball, cover, and keep refrigerated until you’re ready to roll it out, or up to 2 days in advance.

For the filling, coat the chicken with 1/2 teaspoon of the salt and the black pepper. Melt the butter in a large frying pan over medium heat. Add the chicken and cook, stirring occasionally, until golden on both sides and cooked through, 6 to 8 minutes per side. Remove the chicken from the pan and let cool.

Add the cream, carrots, turnip, shallots, garlic, thyme, and marjoram to the pan. Continue cooking over medium heat, stirring every minute, for 5 minutes. Add the flour by sprinkling it over the pan and stirring constantly until it is absorbed by the pan drippings and a thick sauce forms. Remove the pan from the heat. Cut the chicken into roughly 1-inch cubes, add to the pan, and toss with the vegetables and remaining 1 teaspoon salt.

Roll the dough out on a lightly floured surface to a 14-inch round that is 1/4 inch thick. Empty the filling into the center of the galette dough, spreading it out slightly so that it is circular and there is an approximate 2-inch border all around. Fold the excess dough over the filling, leaving the center area of the filling exposed and uncovered by the dough.


Lightly brush the exposed dough with the egg wash. Bake for about 1 hour, until the edges are golden and the vegetables have softened. Cool for 15 minutes before


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