Wild Mushroom and Boursin Cheese Chicken Galette


Wild Mushroom and Boursin Cheese Chicken Galette

Primary Media

User Rating

4.14 out of 5 stars
Rate it:
7 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 4
    1 tbsp. garlic flavored olive oil
    8 oz. sliced assorted wild mushrooms
    ½ c. thinly sliced yellow onion
    2 minced garlic cloves
    2 tsp. minced fresh thyme
    ¼ sliced roasted red peppers, patted dry
    1 ½ c. spinach leaves
    1 c. shredded rotisserie chicken breast
    2 tbsp. heavy cream
    Salt and pepper, to taste
    1 refrigerated Hy-Vee pie dough disc
    1 (5.2 oz) pkg. boursin cheese, softened, divided
    1 large egg, beaten
    ¼ c. shredded parmesan cheese


    1. Heat oven to 400 degrees F.
    2. In a large saute pan over medium-high heat, add 1 tablespoon garlic flavored olive oil. Add mushrooms, yellow onion, garlic and thyme and saute until mushrooms are caramelized. Add roasted red peppers, spinach leaves, chicken breast and heavy cream. Season to taste with salt and pepper and remove from heat.
    3. Working on a piece of parchment paper, roll the pie crust into a 14-inch circle. Slide the paper and crust onto a baking sheet.
    4. Spread 3/4 of the softened boursin cheese on pie dough, leaving 2 inches of edge free of cheese. Place the mushroom and chicken mixture on top of boursin cheese. Crumble remaining boursin cheese on top of chicken mixture.
    5. Fold edges of dough in towards center, in a circular motion, leaving the middle filling exposed.
    6. Brush the crust with the egg and sprinkle evenly with parmesan cheese.
    7. Bake until the crust is golden brown and the vegetables are tender, 25 to 30 minutes. Cover with foil if the filling is getting dark or dry. Slice into 8 pieces and serve.

    Nutrition facts


    560 Calories per serving

    Amounts Per Serving

    • Total Fat: 43g
    • Cholesterol: 135mg
    • Sodium: 790mg
    • Total Carbohydrates: 30g
    • Protein: 17g

    Daily Values

    Vitamin A 60%
    Vitamin C 35%
    Iron 10%
    Calcium 15%

    Recipe Source:

    Chef Andrew from Ankeny #1