Loading component...
Loading component...
Loading component...
Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Dinah Surh
Staten Island, New York
Bake Off
Bake-Of
This Mediterranean Chicken Vegetable Galette, a finalist in the 46th Pillsbury Bake-Off® Contest, is a tasty new take on “dinner’s in the oven in minutes!” It brings together bright lemon, creamy ricotta, tender roasted chicken, and a colorful blend of vegetables in a rustic, hand-folded crust. And don’t be intimidated by the name—this recipe is easy as pie! It’s the kind of homemade dish that feels special enough for entertaining but is simple enough to whip up for a weeknight dinner. It pairs beautifully with a classic salad or fresh fruit for dinner, lunch, or brunch. It comes together with ease and is full of hearty, savory flavor in every bite.
This dish may look fancy, but thanks to a few simple, shortcut ingredients, it’s incredibly easy to pull together. Here’s what you’ll need.
Refrigerated Pillsbury™ Pie Crust: This bakes up tender and flaky with minimal effort and forms the rustic shape that holds all the fillings.
Frozen Mediterranean Blend Vegetables: This ready-to-use mix of vegetables adds color and texture and keeps prep quick and easy. If you can’t find this blend, feel free to substitute another frozen veggie mixture.
Cooked Roasted Chicken Breast Strips: Chicken adds protein, making the galette hearty and satisfying. We used pre-cooked chicken strips for convenience; shredded rotisserie chicken or leftover turkey would also work well.
Other Ingredients You’ll Need: Ricotta cheese creates a creamy base that holds the filling together, and grated Parmesan cheese adds a salty, nutty flavor. Lemon zest brightens the dish and helps contrast with the richness of the cheeses. A simple egg wash brushed on the crust gives it a beautiful, golden finish.
Here’s an overview of how to make this cozy dish—keep scrolling for the full recipe directions.
Microwave the frozen vegetables according to package directions and drain thoroughly.
In a small bowl, mix ricotta, Parmesan, lemon zest, salt, and pepper until smooth and well combined.
Unroll the softened pie crust onto a large greased baking sheet. Spread the ricotta mixture evenly over the crust, leaving a 1 1/4-inch border around the edges.
In a large bowl, combine the cooked chicken and veggies with additional lemon zest, salt, and pepper. Spoon over the ricotta layer.
Gently fold the crust edge up over the filling to create a classic galette shape. Don’t worry about it being perfect—that’s what makes this so easy. It’s meant to look rustic and homemade! Brush the crust with beaten egg, and sprinkle extra Parmesan over the crust and filling.
Bake 25 to 35 minutes in a 375°F oven until the crust is golden brown. Let stand for 5 minutes, then slice and serve.
Leftovers reheat well, making this galette a great option for an easy next-day lunch or quick dinner.
Store leftovers in an airtight container in the fridge for up to 3 days. Be sure to store leftovers within 2 hours of finishing preparation.
Wrap remaining slices in plastic wrap, then store in an airtight container in the freezer for up to 3 months.
This galette reheats kind of like a frozen pizza! From the fridge, pop it in a 375°F oven on a baking sheet for 8 to 10 minutes until hot; from the freezer, reheat for 10 to 12 minutes until hot. We wouldn’t recommend reheating leftovers in the microwave—similar to pizza, the crust will get too soggy.
Heat oven to 375°F. Spray large baking sheet with cooking spray. Microwave frozen vegetables as directed on bag.
Meanwhile, in small bowl, mix ricotta cheese, 3 tablespoons of the Parmesan cheese, 1/2 to 1 teaspoon of the lemon peel, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper.
Unroll pie crust on baking sheet. Spread cheese mixture over crust to within 1 1/4 inches of edge.
In large bowl, mix chicken strips and remaining 1/2 teaspoon lemon peel, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper. Add cooked vegetables; mix well. Spoon over cheese.
Fold edge of crust over filling, pleating crust as necessary. Brush crust edge with egg. Sprinkle crust edge and filling with remaining 1 tablespoon Parmesan cheese.
Bake 25 to 35 minutes or until crust is golden brown. Let stand 5 minutes.
Make sure to drain the veggies before combining with the chicken and lemon zest—otherwise the moisture will seep into the crust and make it soggy. After steaming, pour the vegetables into a colander and let them sit a minute to release steam. Then, gently press with a spoon or wrap in a clean kitchen towel and squeeze out the excess liquid before using.
To easily zest a lemon, use a rasp-style grater or the finer side of a cheese grater. Press lightly so you don't get too much of the bitter white pith.
