Buffalo Chicken Galette

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

  1. Preheat the oven to 375ยฐ F. Line a large baking sheet with parchment paper.
  2. 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.
  3. In a separate bowl, toss the chicken with the buffalo wing sauce until it is evenly coated.
  4. 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.
  5. 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.
  6. Transfer the baking sheet to the middle rack of the preheated oven.
  7. Bake the galette for 45-50 minutes, until the crust is golden brown and the cheese beneath the chicken gently bubbles.
  8. Remove the baking sheet from the oven. Allow the galette to cool for 5-10 minutes.
  9. 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.

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