Chicken Teriyaki Galette

Shredded rotisserie chicken is the key to this easy galette, which includes caramelized onion and bell pepper strips.

  • prep time 20 min
  • total time 50 min
  • ingredients 7
  • servings 4


Pillsbury™ refrigerated pie crust, softened as directed on box
tablespoon vegetable oil
medium yellow onion, thinly sliced
yellow, orange or red bell pepper, seeded and thinly sliced
cup shredded deli rotisserie chicken
cup teriyaki sauce
cup shredded pepper Jack cheese
  • 1 Heat oven to 375°F. Soften pie crust as directed on box.
  • 2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 6 to 7 minutes, stirring frequently, until softened and beginning to caramelize slightly. Add bell pepper; cook 4 to 5 minutes longer or until tender. Add chicken and teriyaki sauce to skillet. Cook about 2 minutes longer or until sauce evaporates slightly and chicken is warmed through.
  • 3 Unroll pie crust on ungreased cookie sheet. Place onion mixture on crust, leaving 1 1/2-inch border around edge. Fold edge of crust over filling, pleating crust as necessary. Sprinkle top with cheese.
  • 4 Bake 20 to 25 minutes or until crust is dark golden brown and cheese is melted. Cool 5 minutes before serving.
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