A Cake By Any Other Name...

I was starving after work the other night and I had no clue about what to throw together. Pasta is always an option, but hauling out the stock pot and waiting for it to fill with water is always unappealing.

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

Galette Dough

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
truffle salt

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.

This is my meal for the week for Frugal Fridays AND Ivy at Kopiaste's Savory Pie Event.

I love food. Don't you?? :)

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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  1. I too am a big fan of the galette, as a matter of fact I made an onion & tomato one tonight. I think they look like a lot more work than they actually are

  2. You just threw that pie togther. I bet it was worth the wait!

  3. You are amazing, just like that after a hard day's work to through a pie in no time. It looks delicious. Thanks for participating.

  4. Perfect entry for the event. I love chicken pot pie, and while this is different, it's still has that rustic crispy golden greatness to it. You can make a couple of those for the road too :)

  5. You have truffle salt in your pantry? I want some! This looks great.

  6. Your pie looks so rustic and delicious! It just screams "home-made-goodness!"

  7. kat: You make them frequently. I think I'm just going to make up a bunch of dough and have it ready so I can throw leftovers and little snippets of things in them. I made an apple and camembert one the day after this one. Mmm mmm mmmmmm.

    Courtney: While I was eating it, I was making those "mmm mmm" noises because it was so delicious. I'm glad that I was by myself bc I would have been embarrassed otherwise!

    Ivy: No, no..thank you for having the event! I need to actually email you my entry. That would be good, yeah lol

    Adam: Yeah, that's a good idea. Supposedly galettes should be served at room temperature, so this will do just fine in a picnic basket. Or a cooler. Or just sitting on the passenger seat.

    Foodycat: I do! I got it when I went to the Oxbow Public Market in Napa, Ca. You can order it online, I'm sure. It's my secret ingredient. I put it in most everything.

    Epicurean: Oh, but it is. Or was, rather lol Thanks for stopping by. I have yet to make it to WNC. Maybe a trip will come up soon. I hope so. I'm ready for another road trip.

  8. Oooh nice. Good way to make use of leftovers.

    It's hard cooking after work. I don't know how late you work, but I don't get home til 10ish.

  9. Em: Yeah, I get home at 9:45 usually. If I'm late leaving work, it's about 10ish. It takes 45 min to get home from the paper. Some nights I'm struggling to stay awake.

  10. I love your twist on the sweet galette -- making it savory! Sounds delicious!

  11. My husband is always whining for chicken pot pies and I give the excuse that they take way too much time. (It's really because I'm not a big fan of them though.) He'd love this!

  12. I like your approach to snacking. I've been doing it for some time now and my metabolism is at rocketship pace. Screw that 3-quare-a-day routine.

    Viva La Snack on!!!

  13. looks delicious. i actually prefer savory pies to sweet.

  14. It's like someone flipped potpie inside out! It looks delicious and is making my tummy growl.

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