Autumn Harvest Chicken and Apple Galette with Sage Cream

Preheat your oven to 400°F (200°C). Roll out a sheet of pie crust on a floured surface into a 12-inch circle.

In a mixing bowl, combine 2 cups of shredded leftover chicken, 1 cup of thinly sliced apples, 1/2 cup of diced onions, 1 tablespoon of fresh sage, and 1 teaspoon of salt.

Spread the chicken mixture evenly over the center of the pie crust, leaving a 2-inch border. Fold the edges of the crust over the filling, pleating it as you go to create a rustic look.

Brush the crust with 1 egg beaten with 1 tablespoon of water for a golden finish. Bake the galette in the preheated oven for 25-30 minutes or until the crust is golden brown.

While the galette is baking, prepare the sage cream by simmering 1 cup of heavy cream with 2 tablespoons of chopped fresh sage in a small saucepan over medium heat for 5-7 minutes.

Strain the cream to remove the sage leaves and season with salt and pepper to taste. Once the galette is done, let it cool for 5 minutes before slicing.

Serve warm, drizzled with the sage cream for an extra layer of flavor.