Alabama Chicken BBQ Galettes

Impress your guests with an inventive take on barbecue.

Savory Pie Dough
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • ½ cup cold vegetable shortening
  • ½ cup ice water
  • 1 teaspoon apple cider vinegar
  1. In a large bowl, whisk together flour and salt. Using a pastry blender, cut in cold butter and shortening until mixture is crumbly.
  2. Slowly pour ½ cup ice water and vinegar into flour mixture. Using a fork, mix until a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface, kneading 3 to 4 times until dough comes together, and shape into 2 disks. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.

Alabama Chicken BBQ Galettes
Makes 8
  • 4 cups shredded rotisserie chicken
  • White Barbecue Sauce (recipe follows)
  • Pickled Red Onions (recipe follows)
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • Savory Pie Dough (recipe precedes)
  • 1 large egg, lightly beaten
  • 1 tablespoons water
  • Garnish: fresh thyme, fresh oregano
White Barbecue Sauce
  • 1 cup mayonnaise
  • ¼ cup apple cider vinegar
  • 2 teaspoons water
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon kosher salt
  • ¼ teaspoon hot sauce
Pickled Red Onions
  • ½ medium red onion, thinly sliced
  • ½ cup water
  • ½ cup red wine vinegar
  • 3 tablespoons sugar
  • 2 teaspoons kosher salt
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a large bowl, combine shredded chicken, ½ cup White Barbecue Sauce, ⅓ cup Pickled Red Onions, thyme, oregano, salt, paprika, onion powder, and pepper.
  3. On a lightly floured surface, roll each disk of Savory Pie Dough into an ⅛-inch-thick round. Cut 8 (6-inch) rounds from dough, rerolling scraps once. Place rounds on prepared pan. Scoop about ½ cup chicken mixture into center of each round, leaving a 2-inch border. Fold edges of dough over chicken mixture, lightly pinching to seal edges of folds. Chill for 10 minutes.
  4. In a small bowl, whisk together egg and 1 tablespoon water. Using a pastry brush, lightly brush dough with egg wash.
  5. Bake until golden brown, 25 to 30 minutes. Let cool slightly on pan, about 5 minutes.
  6. Serve warm with remaining White Barbecue Sauce and Pickled Red Onions. Garnish with thyme and oregano, if desired.
White Barbecue Sauce
  1. In a small bowl, combine all ingredients. Refrigerate for at least 10 minutes before use.
Pickled Red Onions
  1. Place onion in a small heatproof bowl.
  2. In a small saucepan, combine ½ cup water, vinegar, sugar, and salt. Bring to a boil over medium heat-high heat until sugar is fully dissolved. Remove from heat and pour over onion.
  3. Let onion mixture cool to room temperature. Refrigerate for at least 1 hour before use.
KITCHEN TIP-If Alabama white sauce isn’t your favorite style, you can use whatever type of barbecue sauce you prefer for this recipe.