Whole Wheat Pesto Chicken Galette

This recipe was inspired by making lunch a few weekends ago with only a few random items in my fridge.

First I had leftover whole wheat pie crust from my whole wheat pumpkin “pop tart” recipe. Second, I had some leftover shredded Costco rotisserie chicken. Third, I had some homemade pesto I made due to my basil plant being overgrown. Fourth, I had been looking at French bakeries for a soon trip and was immediately inspired.

This would be such a lovely and simple meal to make for hosting guests for a party or with the upcoming holidays. Especially if you are making holiday pies and have leftover pie crust. Or make it even easier and grab a frozen puff pastry sheet and make this more fluffy yet still flakey and buttery.

I think this recipe would be great made vegetarian by using great northern / white beans as the base with pesto and cheese of choice. But I have yet to try thus far.

This whole wheat pesto chicken galette has your protein and fat covered, so I would reccommend pairing with a veggie rich side dish. Perhaps a simple garden salad with arugula and shaved carrots. or maybe a pickled beet citrus salad for something different and vibrantly colored!

All in all, this is definitely a flavorful, easy, and delicious entree that is simple yet elegant.

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Whole Wheat Pesto Chicken Galette

Yield: 4

Author: Macy Diulus RD, LD, MPH, CDCES

Prep time: 15 MinTotal time: 15 Min

This easy recipe repurposes leftovers of rotisserie chicken and pie crust and turns these components into a delicious, aromatic dinner experience.

Ingredients

• 1 batch of my whole wheat pie crust recipe
• 8 ounces of shredded chicken
• 1/4 cup fresh pesto
• 6 ounces of cheese of choice (swiss, gruyere, mozzerlla)
• 4 ounces of freshly grated parmesan

Instructions

1. Preheat oven to 400*F.
2. Take about a 2 tablespoon amount of pie crust and roll out the pie crust (I did 1/4 inch thick and circle was about 6 inches in diameter) into one flat circle onto surface of parchment paper with extra flour for dusting.
3. Mix your pesto and shredded chicken together until chicken is fully coated in pesto. Place a large spoonful of pesto chicken mixture into the center of each rolled out pie crust circle
4. Using the parchment paper as a guide, fold up the edges of the galette -these are supposed to look rustic so don't worry about it looking perfect!
5. Using a microplane, freshly grate parmesan cheese on top of each galette.
6. Bake at 400*F for 20 minutes or until golden brown. Let rest for 10 minutes before enjoying.

Nutrition Facts

Calories

634

Fat

42 g

Sat. Fat

18 g

Carbs

24 g

Fiber

1 g

Net carbs

23 g

Sugar

1 g

Protein

38 g

Sodium

1094 mg

Cholesterol

106 mg

The nutritional information provided is an estimate calculated using online tools and is for informational purposes only. Actual nutritional content may vary based on specific ingredients used, portion sizes, and preparation methods. If you have dietary restrictions or specific health concerns, consult a registered dietitian or healthcare professional for personalized advice.

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