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Dill Chicken Pot Pie Galette: a Pie for Fall
Posted By Todd & Diane On October 11, 2013 @ 12:07 am In Appetizers,Breads | Pastries,Chicken | Poultry,Entrees,Food,Herbs,Holiday,Recipes | 18 Comments
Sunshine and blue skies filled our whole day today and you’d never know that we had a huge downpour of rain yesterday. Our weather gets a little wacky sometimes, which alternating days of hot & dry Santa Ana winds at ninety hot-degrees, followed by a day of downpour rain and then a day of gorgeous light and sky. For those of you who don’t know of our local So-Cal talk, we all call this yo-yo of days: earthquake weather. That’s right. Earthquake: that common phenomenon where the ground starts to shake. Some folks freak out for a few seconds while others just wait for the dangling light fixtures to stop swaying. And then life goes back to normal.
Normal life for us in Southern California means heading to the beach of a doggie-leash-free walk and playing in the water. Yup, we’re spoiled that way. No snow on our end or too many leaves changing colors. We’ll always get some nice beach time and and great low tides this time of year. It’s certainly a trade-off for sure.
surfer at low tide on instagram
So far, there hasn’t been a earthquake following this weeks crazy weather pattern. But one thing is for sure, the weather is getting cooler and we’re craving comfort foods again.
It’s always around this time when the air gets cooler that we dive bellies first into the holiday menu. First, there was pumpkin coffee cake to ring in the new season and now we’re craving chicken pot pie.
Chicken pot pie is always a classic comfort food and regardless of how many times we eat it, there’s always a new variation or idea of what. In Summer, everyone is swimming in fruit and berry pies. Now that Fall has arrived, it doesn’t mean that we have to give up on our pie making. This month, we’ll be making plenty of savory pies, including this totally decadent and satisfying chicken pot pie.
Adapted from our soon-to-be-released cookbook, Bountiful (next week!), this chicken pot pie recipe now has a different pie shell. We made it into a galette, something a little more elegant to celebrate the arrival of Fall. Besides, when the chicken pot pie filling bakes on top of the pie dough, what you have is an amazing base that’s soaked up all the juices from the filing. It’s the best spoon-full of pie dough that you’ll ever eat.
diane and todd
Yield: two 10-inch Galettes
Total Time: 1 hour 30 minutes
The is an adaptation from a couple recipes out of our cookbook, Bountiful. It utilizes the filling from our dill chicken pot pie with puff pastry, combined with the super versatile dough used as the crust for several recipes in the book.
Line two baking pans with parchment paper.
Preheat the oven to 375°F.
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