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Chicken Teriyaki Galette

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Pillsbury Kitchens
Updated Jun 18, 2013
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Shredded rotisserie chicken is the key to this easy galette, which includes caramelized onion and bell pepper strips.

Chicken Teriyaki Galette

  • Prep Time 20 min
  • Total 50 min
  • Ingredients 7
  • Servings 4
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Soften pie crust as directed on box.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Bake 20 to 25 minutes or until crust is dark golden brown and cheese is melted. Cool 5 minutes before serving.

Nutrition

380 Calories
21g Total Fat
15g Protein
31g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
1180mg
49%
Potassium
230mg
7%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
4%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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