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Chicken Pot Pie Gallette

My favorite take on Chicken Pot Pie, a savory Galette! Store bought pie crust Rotisserie Chicken, shredded Onion, diced Garlic Bag of Frozen corn, green bean, carrots and peas Mushrooms, sliced Chicken stock Flour Parsley S&P, or favorite seasoning Sauté onions, mushrooms, and frozen veggies in EVOO. Add 3 TB of flour until cooked through. Add shredded chicken. Add chicken stock as needed to moisten mixture. (For this you don’t want it as moist as a pot pie or it will run). Add your favorite seasonings. Put mixture in the middle of crust and fold crust around. Cook at 425 for 30 minutes or until golden brown (I like mine a little underdone). This was enough to fill 2 pie crusts which would feed about 8. #dinner #yum #foodie #healthy #chicken #kristinandrus #lifeatmytable

Peach & Blackberry Galette

Ushering in summer with this fast and delicious Peach and Blackberry Galette. This is so easy you could pull it together tonight! Store bought pie crust (of course I love TJ pie crust) I don’t roll it out at all. I lay it out and add fruit. Mix 3 cups of sliced peaches, nectarines, berries or your favorite fruit add… 1/2 C Sugar 1 lemon zested 1 lemon juiced 3 TB cornstarch Mix and let sit for a couple of hours (or not). Add fruit to center of the pie crust leaving a 1 inch border. Fold crust around fruit and brush with egg wash. Bake or Traeger (AMAZING) on 400 degrees for 15-20 minutes. I slightly under cook mine so it’s soft and not crunchy. Happy Memorial Day!!