Dill Chicken Pot Pie Galette: a Pie for Fall

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.

Happy Fall,

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.

2 cups (250g) flour1/2 cup (1 stick / 113g) cold unsalted butter, cut into 1/2-inch pieces1 teaspoon salt1 egg1/4 cup (60ml) cold waterheavy cream, for brushing crust2 pounds (910g) boneless, skinless chicken (thighs or breasts)Salt and freshly cracked black pepper1/4 cup (60g) unsalted butter, divided4 medium shallots, sliced4 medium cloves garlic, crushed or minced1/2 pound (225g) carrots, cut into 1/2-inch pieces2 cups (330g) fresh corn kernels (from about 2 ears)1/2 cup (120ml) dry white wine2 tablespoons brandy1/4 cup (30g) flour1 cup (240ml) heavy cream, plus more for brushing the pastry1 cup (240ml) chicken stock1 tablespoon grainy mustard1/4 cup (5g) minced dill

Line two baking pans with parchment paper.

In a bowl, pinch together the flour, butter, and salt with your fingertips until most of the big chunks of butter are flattened or broken up.In another bowl, whisk the egg with the ice water until combined. Incorporate the egg mixture into the flour until the mixture binds together and forms a rough ball (you may need to gently knead the ball to incorporate the last of the flour).Divide the ball in two, roll each half into a ball, 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.

Rinse the chicken and pat it dry. If the chicken pieces are thick, place them between two sheets of plastic wrap and lightly pound them to 1/2-inch thick. Season the pieces with salt and pepper.In a large sauté pan, melt 2 tablespoons of the butter 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.To the same pan, add 1 tablespoon of the butter, then add the shallots, garlic, carrots, and corn 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.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. Simmer, stirring occasionally, until thickened, about 5 minutes.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.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.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.Bake for about 35 minutes, or until the crust is golden. Serve warm or at room temperature.

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Savory Kale, Corn & Feta Cheese Galette

Summer hasn’t left yet and we’re still squeezing out the best of the season, or what’s still left of it before all the pumpkins arrive. Speaking of pumpkins, have you seen all the new pumpkin recipes out there? Pinterest is inundated with them and we’re still boycotting anything that has to do with holiday-ish or fall-ish dishes. Goodness, it’ll still be a while before you see us posting pumpkins. Or at least a few weeks.  Or until we run out of corn at the markets!

Until then, we’ve been working heavily on Thanksgiving shoots. How ironic that in our personal lives we don’t want to have anything to do with a pumpkin, yet our studio was filled with turkeys, pumpkin pies, pecan pies and all the cranberry/stuffing/gravy you can eat. Seriously, we had enough Thanksgiving food to feed a block party in September. Here’s a picture of what we were drilled with last week. Now you can see why we’re still clinging on to Summer corn and anything that resembles August sunshine.

To fulfill our continuous Summer cravings, we gathered some of the many leftover vegetables and ingredients in the fridge. The nice thing about our shoots is that we have leftovers to cook and share with so we’re never without a home cooked meal, post-shoot.

Four leftover ears of corn, check. Is there kale in the fridge? yes! and how about cheese? Feta came to the rescue.

Between those three ingredients, some fresh dill and the wonderful combo of butter, flour and eggs we made a satisfying lunch of kale, corn and feta galette.

The inspiration for this savory galette came from sifting through our Bountiful cookbook (yes! we have our hands on a review copy). In our cookbook we have another savory galette (buy the book and you’ll find out ) and as we were perusing through the recipe, a craving creeps on us for a savory galette again. So thanks to that trio of leftover ingredients in the fridge, lunch was served.

Sweet galettes are always a treasure during Summer. I mean, it’s hard to not resist all the stone fruits and berries that scream out to us from the farmers market bins. We answer their call and everyone seems to be sharing a sweet gallette. But we’re all for savory concoctions too and today, it was to satisfy the need for something full of vegetables and salty cheese.

Here it is, for you to make and hold on to Summer for a bit while longer. Besides, it’s another example of why we can never have too many kale recipes! #GoKale

hugs,

diane and todd

More Kale and Galette Recipes:

Spicy Smoky Kale Chips Recipe
Sea Salt & Black Pepper Kale Chips
Apple Galette with Brown Butter
Pear Galette
Braised Kale

Yield: 2 Galette

Total Time: 2 hours

We give instructions for making the dough by hand, but if you prefer, it comes together nicely in the food processor also. Pulse the flour, butter pieces, and salt a few times until it is crumbly. Then add the egg and water and pulse until the dough comes together. That's it. Divide, make into disks, and chill.

2 cups (250g) flour½ cup (1 stick / 113g) cold unsalted butter, cut into ½-inch (12-mm) pieces1 teaspoon salt1 egg¼ cup (60ml) cold waterheavy cream, for brushing crust2 tablespoons olive oil1/2 medium onion, chopped3 cloves garlic, minced2 bunches kale, de-stemmed and chopped2 ears of corn, shucked (about 2 cups)1/2 teaspoon minced dill1/2 teaspoon Kosher or sea saltfresh cracked black pepper, to taste6 ounces (170g) feta cheese crumbled

Line two baking pans with parchment paper.

In a bowl, pinch together the flour, butter, and salt with your fingertips until most of the big chunks of butter are flattened or broken up.In another bowl, whisk the egg with the ice water until combined. Incorporate the egg mixture into the flour until the mixture binds together and forms a rough ball (you may need to gently knead the ball to incorporate the last of the flour).Divide the ball in two, roll each half into a ball, 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.

Heat a large skillet over medium heat. Add oil, onions, and garlic and cook until light brown and soft, about 2 minutes.Stir in the kale and corn, and then cook until the kale is softened and wilted, about 3 minutes. Season with salt and pepper. Allow kale/corn mixture to cool for 15 minutes. Stir in the feta cheese.On a floured surface, roll the dough disks out to a circles slightly larger than 10 inches (25-cm) in diameter. Place each disk on a lined sheet pan.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.Bake for about 35 minutes, or until the crust is golden. Serve warm or at room temperature.

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Love. Craft. and Honesty. An Apple Galette with Brown Butter

It has been coursing through my blood lately. It happens to many of us this time of year. The air grows cool and crisp, Halloween is just around the corner, and the desire for autumn’s comforts fill our bones. And the top of the comfort list lies the glorious apple. I’ve got to get my apple mojo on.

For me the apple craving began about a month ago. We had a shoot for one of Whole Foods local apple farmers. Few things compare to picking apples fresh off the tree and biting into that sweet crispness, tinged with touch of tartness.

Every time I pick an apple from a tree it brings me back to my childhood and our three apples trees growing by the house on the ranch. We’d pick and eat until our bellies were full. The sweet smell of the apples filling the autumn air. Then, filling our arms, we’d bring the horses their favorite treat.

I can still remember one of our colts first apple moment like it was yesterday. Doc, who had been born earlier that year, would watch all the other horses devour apple after apple with envy. As much as he would try, he couldn’t bite into the apples yet. They just kept slipping out of his mouth, spinning away.

After watching him struggle for a while, I decided to help him out. He still had that young colt jumpiness combined with an adorable curiosity. I eased within a few feet of him, then bit off a big chunk of apple. Holding out my hand with apple piece lingering on fingertips, Doc’s curiosity overwhelmed his nervousness.

He took the apple from my hand and experienced his first sweet bite. After a few more pieces he decided I was alright in his book. For most of his life, he was always a bit of a smart ass to catch. But not for me. Doc never forgot who helped him eat his first apples.

So after our Whole Foods shoot, the need for apples started to fill my lingering thoughts. It wasn’t long after that Diane and I took a West Coast roadtrip through California, Oregon, and finishing up in Seattle, Washington. Wandering through farmer’s markets and boutique grocers, buying up apples for our drives and explorations, the apples were rockin. So crisp, juicy, and sweet.

Up in Seattle we hooked up with Jennie from In Jennie’s Kitchen. Being the food fanatics we all are, and given the time of year and how good the local apples had been, talk soon fell to apples and all their glory. Even amongst the daily struggle to find a new normal after suddenly losing her husband a mere 2 months ago, the talk of food and cooking just lit Jennie up, exuding her love and warmth. She mentioned a Brown Butter Apple Pie she makes, and I knew without hesitation that I was going to have to make that as soon as I got home.

Jennie is one of those cooks, who I know after talking to them for even a moment about food, that their cooking is going to rock. Jennie, and the cooks and chefs I know like her, exude a certain culinary mojo. It is something I felt in my grandma, Diane, Michael Ruhlman, and chef Josef Centeno, among others. There is a particular love, sense of craft, and honesty to their approach to cooking. I trust their taste and have never been disappointed. These are good people to have in your life. And kitchen.

So after returning home from our road trip, I set out to make Jennie’s brown butter apple pie. Only I don’t like rolling out pie crust tops. I have serious pie envy for those able to create gorgeous pie tops. Martha Stewart I am not.

So I play to my strong suit. Rather than fight making the top, I opt for the rustic apple galette. Using a technique I learned from our pastry chef where I used to manage, I roll the dough out in between two sheets of plastic wrap. This allows you to roll the dough out quicker and thinner (my preference in pies) and still handle it easily.

The crust recipe I always use yields an amazing, buttery, flaky crust. I’ve yet to have another crust I prefer over it. I was torn whether to deviate from my home standard or use Jennie’s crust recipe. In the end I chose to stay with my usual recipe, but that was mostly due to the familiarity and ease I have with making it. I’ve no doubt hers is equally incredible.

The end result was nothing short of amazing. The best apple galette I’ve had. Partly due to the apples being so extraordinary at peak season, part great recipe, and part love. I had intended to add some Bourbon to the apple filling, but forgot to when cooking. I think I’m just going to have to do a little private taste off and make these galettes again.

-Todd

P.S. In the comments, Susan from The Wimpy Vegetarian asked about our favorite apple for the galette. It is such a great question, we’d like to pass it on to everyone and have you all tell what apples you like the most for pies, tarts, and galettes. Share your favorite baking variety and where you live or get them from so we all can get a regional perspective. We can all learn from each other.  —  We usually use Fujis, sometimes mixed with Granny Smiths. But here in So Cal, our apple selection isn’t as extraordinary as many cooler climate areas. Can’t wait to hear everyone else’s favorite.

 Print This Recipe
Brown Butter Apple Galette Recipe
Filling is based off of In Jennies’ Kitchen Brown Butter Apple Pie recipe. It may be surprising to see a lack of spices, but as Jennie mentions in her post, it allows for the “intense flavor of roasted apples” be highlighted. After making the filling this way, I agree with her completely. For the type of apples, try to find a nice crisp, sweet-tart apples. Granny Smiths are a classic choice. We often use Fujis. Other good varieties are Jonathan, Jonagold, Pippin, Gravenstein, Braeburn, and Pink Lady Apples.
Makes 3 – 8? Galettes or can be adapted for 2 – 10? Galettes.
Crust Ingredients 2 1/4 c (355g) All-Purpose Flour1/2 T (8g) Salt1/2 lb (225g) cold Unsalted Butter1/4 c (70g) cold Lard1/3 c (80ml) Ice Water, approx.Heavy Cream, to brush crustpinch of Coarse Sugar or Turbinado Sugarpinch of Sea Salt flakes or Kosher Salt

Filling Ingredients

1 1/2 c or 3 sticks (340g) unsalted Butter9 med. Apples, peeled, cored, and sliced thin1/3 c (65g) Sugar1/2 c (100g) packed Light Brown Sugar1/4 c (30g) Flour1 1/2 T (22ml) fresh squeezed Lemon Juice

Make the Crust Dough

Combine flour and salt on a work surface or bowl.Cut up the butter and lard into 1/2? pieces, then add it to the flour and pinch down to pea sized pieces with your fingers.Add ice water and mix just until the dough comes together. It should be a rough looking, lumpy ball with chunks of butter.Divide into 3 even balls then flatten each ball (helps expedite the chilling process), then wrap and put to rest in fridge for at least 30 min.

Preheat Oven to 425°F

Make Filling (after dough is chilled)

Place the apples, sugars, and flour in a large bowl. Toss well until sugar and flour evenly coat the apples.Heat the butter in a large skillet over medium heat. Butter will foam, then settle down. Continue to cook and the now separated solids will begin to brown and develop a toasty, nut aroma. Remove from heat and allow to cool for 5-10 minutes.Pour browned butter over apples (scraping the pan to get all the tasty, toasty bits). Add fresh lemon juice, and toss apples to completely coat with browned butter and lemon juice. Set aside while you roll out the dough.

Finish Making Galette and Bake

Roll out the dough. Take one ball out at a time (leaving the others in the refrigerator until you are ready to roll each one) and place dough between two sheets of plastic wrap and roll out. Occasionally peel back plastic wrap and re-lay wrap on dough to help remove wrinkles. Roll to about 1/8? thick and evenly round. Remove top layer of plastic wrap, and quickly but carefully flip dough onto a baking sheet so the remaining plastic wrap is now face up. Remove last layer of plastic wrap.Place 1/3 of the apple filling into the center of the rolled out dough. Spread apples into an even circle, leaving a border of 2? of bare dough. Fold dough up over apples, creasing every couple inches. Repeat rolling and filling process with other two balls of dough and remaining apples mix.Brush crusts of dough with heavy cream. Lightly sprinkle turbinado or coarse sugar on crust. Very lightly sprinkle a pinch of sea salt flakes on crust.Bake for 20 minutes, then turn temperature down to 350°F. Continue to bake for another 30-35 minutes or until crust is golden brown.

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