Good Food Pie Contest Recipe: Chicken Pot Pie Galette

Chicken Pot Pie Galette

Butter/Shortening Dough — Hand Method
(From Evan Kleiman ‘Perfecting the Pie Crust’ Craftsy online class)

12 ounces (340 g) all-purpose flour (I used King Arthur)

1 tsp kosher salt 

7 tsp sugar 

7 ounces (200 g) chilled butter, cut into six pieces 

1 ounce shortening (30 g)  (I used Earth Balance vegan shortening sticks)

4 ounces (115 g) very cold water 

1 ½ tbsp apple cider vinegar, very cold

1. Cube shortening and butter and place in freezer for a few minutes

2. Add vinegar to the water and put in freezer for a few minutes

3. In a bowl, mix together the flour, salt and sugar. Add the shortening, and toss them with the flour mixture. Using your fingers, smear the shortening between your thumbs and fingers until almost dissolved. Add the butter pieces and toss them with the butter, separating the pieces if they’re stuck together. Flake the butter into the flour, and then smear with your fingers until there is a mixture of almond/walnut-size pieces and pea-size pieces. Drizzle the water & vinegar over the butter-flour mixture. Mix with fork.

4. Dump the mixture on the counter. Use a bench scraper to gather the crumbs into the mass of dough. Use the heel of your hand to smear the mixture away from you one-third at a time

5. If the mixture is still dry rather than crumbly, add more water a tablespoonful at a time, sprinkling it over the dough. Gather the dough together with the bench scraper. Repeat again and then again if necessary.

6. Gather the dough with the bench scraper and form into a puck. Wrap in plastic and refrigerate for at least 1/2 hour. Refrigerating overnight is best.

Filling:

Chicken

1. Poach 2 pounds of bone-in chicken thighs (I used organic free-range) with aromatics-carrots, celery, onions, mushrooms, thyme, sage-until cooked through.

2. Shred the chicken and save the stock for the sauce. Set both aside.  Can do ahead.

Vegetables

3 ounces/85 g butter (I used Kerrygold, unsalted)

2 to 3 leeks, white and light green parts only, cut into thin rounds (1 cup/115 g)

10 ounces/330 g fresh cremini & button mushrooms, brushed clean and thinly sliced 

1/4 tsp kosher salt

2 tbsp fresh thyme leaves + more for garnish

1 shallot, minced

Black pepper

Fleur de Sel

1 egg, lightly beaten for egg wash

1. Melt 2 tbsp of the butter in a medium sauté pan over medium-low heat. Add the leeks and cook, stirring frequently, until softened but not browned. Transfer to a plate and set aside.

2. Add another 1 tbsp butter to the same pan, add the mushrooms, and raise the heat to high. Sprinkle in the salt and cook for 5 to 8 minutes, or until the mushrooms release some of their liquid and begin to dry out in the pan. They should be partially browned and very fragrant. Transfer them to another plate and set aside.

Sauce

2 tablespoons butter (2 ounces)
1/4 cup all-purpose flour (1.1 ounces)
1 cups hot chicken stock

½ cup whole milk, warmed

4 tsp dry sherry

1 teaspoon sugar

Kosher salt and freshly ground pepper

1. In the same sauté pan you’ve been using, melt the butter over medium heat. Add the flour and cook until a thick paste forms. Continue stirring for a minute or so.

2. Add the chicken stock and milk and cook, whisking constantly until thickened, about 3-5 minutes.

3. Stir in the sherry, sugar, and salt and pepper to taste. Season generously with salt and pepper. (Don’t go light on the salt, but taste as you go.). Keep warm over a very low flame.

Preheat the oven to 425°F

Remove dough from refrigerator and allow to come to room temperature, 10 to 20 minutes.

1. Roll out the dough into a larger puck. Fold in half and then in half again. Roughly roll 14-inch diameter circle-ish shape, about 1/8-inch thick.

2. Place dough on parchment paper. Fold in half, and then half again being careful not to crease. Refrigerate for at least 15 minutes.

3. Remove dough from refrigerator and unfold. Place dough and parchment onto cookie sheet.

4. Build the pie filling in layers, placing the filling in the center of the dough and leaving a 3-inch border.  Place chicken in the middle of the dough forming an even layer. Scatter the thyme and shallot on top. Next, add the leeks, and finally the mushrooms.

5. Using a small measuring cup, pour 2/3 cups of the sauce over the pie filling in a circular motion. Add a healthy grind of pepper over the filling.

6. Brush the surrounding edges of the dough with egg wash. Fold the outer edges of the dough towards the center, starting at the back and pulling the dough towards you. Continue to form pleats all the way around, turning the dough as you go, forming a lovely galette shape. Leave the center open a bit.

7. Place pie in freezer for 15 minute. Prior to baking, brush the entire outside of the galette with egg wash. Sprinkle center with thyme garnish. Sprinkle the dough lightly with Fleur de Sel.

8. Bake for 20 minutes and then turn the pie. Bake for 20 minutes more and turn the pie again. Bake for 10-15 Minutes more, keeping your eye on the pie.

Typically the pies are done at 50-55 minutes, when the top is beautifully browned and puffy. Do not be concerned if it seems like the bottom of the pie is overcooking.

Cool on the parchment on a baking rack for 10 minutes.  Loosen from parchment paper and slide onto a cutting board.  Slice and serve. Or place galette on a plate and bring to the table to slice.