Summertime pie — and it’s savory.
This galette isn’t filled with cherries or berries; it’s a savory summer chicken pot pie in rustic galette form. It pairs beautifully with a chilled glass of wine on the patio, or simply makes a comforting dinner any night of the week.
I fell hard for galettes — rustic free-form pies — last year. They’re forgiving, fast and ideal if you’re not into fussing over perfect pie crusts. This version features an herbed crust that’s salty, buttery and flaky, flecked with basil and oregano. The crust itself is irresistible, and it hugs a creamy filling of chicken and peak-season vegetables: summer squash, green beans, corn and tiny potatoes.
Because summer produce is so good, I keep dinner simple these days: fresh tomatoes with mozzarella and basil, quick salads with torn croutons, grilled chicken and simple vegetable sides. When you use vegetables that are in season, the job of creating dinner becomes easy and delicious. That seasonal brightness is exactly what makes this galette sing.
Yes, sometimes you’ll still have a burger night — life happens — but there’s something comforting about a warm, home-cooked dish even in July. This galette is that comfort: semi-open-faced, rustic and packed with summery flavor. Serve it with a simple green salad to keep the meal feeling light and seasonal, plus an ice-cold pinot gris if you like.
This galette repurposes summer vegetables into a hearty filling and crowns it with a savory herbed crust that browns beautifully in the oven. It’s comforting, bright and perfect for when you want a homey meal that still feels seasonal.
Summer Chicken Pot Pie Galette with Herbed Crust
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Ingredients
herbed crust
- 2 cups sifted all-purpose flour
- 1/2 tablespoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 2 tablespoons ice cold water
- 3/4 cups (1 1/2 sticks) cold unsalted butter, cut into pieces
filling
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 boneless skinless chicken breast, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons unsalted butter
- 1/2 sweet onion, diced
- 1 cup baby gold potatoes, diced
- 4 tablespoons flour
- 1/2 summer squash, sliced into rounds then halved
- 1/2 cup fresh green beans, cut into thirds
- 2 ears of corn, corn cut from the cob
- 1 cup low-sodium chicken stock
- 1/3 cup heavy cream, plus extra for brushing
- Fresh herbs for sprinkling (basil and oregano recommended)
Instructions
herbed crust
- Add the flour, sugar, basil, oregano and salt to a food processor and pulse until combined. In a small bowl, whisk the egg, vinegar and water. Add the cold butter pieces and pulse until coarse crumbs remain. Sprinkle the egg mixture over the flour and pulse until the dough comes together.
- Remove the dough, wrap in plastic wrap and refrigerate for 30 minutes. After chilling, preheat the oven to 425°F.
filling
- Heat a Dutch oven or pot over medium-high and add the olive oil and 1 tablespoon butter. Season the chicken with salt and pepper and cook until golden and browned. Remove the chicken and set aside.
- Add 3 tablespoons butter to the pot with the onion, season, and cook until slightly soft, about 4–5 minutes. Add the potatoes and cook, stirring, for another 5 minutes. Sprinkle the flour over the vegetables and cook 2–3 minutes, stirring to form a light roux.
- Slowly stream in the chicken stock while stirring; it will thicken. Stir in the squash, green beans, corn and chicken, then the cream. Taste and adjust salt and pepper as needed.
- Roll the chilled crust into a rough circle about 1/4 inch thick and place on a parchment-lined baking sheet. Spoon the filling into the center, fold up the edges to form a rustic galette, and brush the crust with a little heavy cream.
- Bake 40–45 minutes, until the filling is bubbly and the crust is golden. Let cool slightly so the filling sets, sprinkle with fresh herbs and slice to serve.
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I went all out on that crust — you’ll want to eat every last bite.