Spicy buffalo chicken and four cheeses encased in a flaky, buttery pie crust. This unique and elegant take on the bar food favorite disappears fast!
Makes one 8″ galette, 6-8 servings
Ingredients
1 9-10″ round prepared pie dough
2oz. cream cheese, reduced-fat or regular
2 Tbs. sour cream or Greek yogurt
1/4 cup (1oz.) shredded cheddar cheese
1/4 cup (1oz.) shredded mozzarella cheese
1 small stalk celery, finely minced
1 scallion, finely minced
1/4 tsp. garlic powder
Salt & black pepper
1 heaping cup (4oz.) cooked chicken, shredded
1 1/2 Tbs. buffalo wing sauce
1 egg yolk, beaten (for egg wash)
1-2 Tbs. blue cheese crumbles
1-2 Tbs. finely chopped celery
Additional buffalo wing sauce, for serving
Blue cheese or ranch dressing, for serving
Instructions
- Preheat the oven to 375° F. Line a large baking sheet with parchment paper.
- Place the cream cheese, sour cream, shredded cheeses, celery, scallion, garlic powder, and a pinch each of salt and pepper in a mixing bowl. Mix with a rubber spatula until thoroughly combined.
- In a separate bowl, toss the chicken with the buffalo wing sauce until it is evenly coated.
- Lay the pie dough flat in the center of the baking sheet. Spread the cream cheese mixture onto the center of the crust, leaving a 1 1/2″ border around the edge. Scatter the buffalo chicken over the cheese mixture.
- Fold the edges of the pie dough inward over chicken, gently crimping the dough together at the places it overlaps. Brush a light coating of egg yolk over the dough.
- Transfer the baking sheet to the middle rack of the preheated oven.
- Bake the galette for 45-50 minutes, until the crust is golden brown and the cheese beneath the chicken gently bubbles.
- Remove the baking sheet from the oven. Allow the galette to cool for 5-10 minutes.
- Transfer the galette to a serving platter and sprinkle it with blue cheese crumbles and fresh chopped celery. Serve immediately, with additional buffalo sauce and blue cheese dressing, if desired.
