I've been changing up my eating habits because my work schedule has changed. I try to snack (that's right...Nik snacks...) before work and have something for dinner at work, but sometimes it doesn't work out like that.
Enter stage left: Frozen chicken breast and broccoli and leftover gravy. Easy and simple, it came together in a flash. I ate some from-the-bag potato flakes while I waited for it to bake (yes, I added water, butter and microwaved them, too). And it was worth the wait.
It doesn't look that pretty, but that is the beauty of the galette. It's free-formed crust can make a faux pastry chef out of anyone. A galette is just a cake. No, not gateau, but something with a buttery, flaky crust that can be filled or cooked and layered with sweet or savory applications.
Savory Chicken & Broccoli Galette
makes for 1 or 2 servings
3/4 cup all-purpose flour
4 Tbsp unsalted butter, cold, cut into cubes
2-4 Tbsp ice cold water (or more, if needed)
In a mixing bowl, add flour and cut in the butter until it is distributed through the flour. The mixture should be crumbly, the butter in large, pea-sized pieces. Alternatively, use a food processor and follow the steps. Next, add the ice water a tablespoon at a time, and mix just until the dough starts to come together. Squeeze dough and flatten into 1 or 2 discs. Wrap in plastic wrap and chill in refrigerator for 30 minutes. Don't worry if you see large streaks of butter; they are supposed to be there.
1 large chicken breast, small dice
1/2 cup frozen broccoli
1/4 cup brown gravy
egg wash (1 egg beaten with milk or water)
fresh cracked black pepper
Preheat the oven to 350 degrees F. Mix chicken, broccoli, and gravy in a mixing bowl. If your gravy is flavorful enough, additional seasonings aren't needed. Set aside. On your work surface, sprinkle flour. Remove the dough from the fridge. Flour your rolling pin and roll disc(s) into a circle about 1/8-inch thick. Place the dough circle(s) on a greased Silpat, parchment paper, or foil-lined baking sheet. Put filling in the center of each dough circle leaving a 1 1/2-inch edge. Fold the edges up around the filling, pleating as you go. Brush the dough with the egg wash. Sprinkle pepper and salt over the top of the galette. Bake for 20 minutes. Let sit for 5 minutes before serving.
I love food. Don't you?? :)
- Nikki @ NikSnacks
- I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide, I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.