A savory galette with a barbecue-inspired filling.
Place chicken in a slow cooker and cover with next six ingredients. Cook on high for three hours. Remove chicken and shred. Return chicken to sauce.
Preheat oven to 350°F (180°C).
Remove pie crust from pan. Lay flat on a baking sheet and arrange filling in center, leaving a one-inch (two-centimeter) border. Fold the edge of pie dough in, covering the filling just slightly.
Brush dough with egg wash and bake at for 45 minutes or until nicely browned.
Photography: Nechama Laitman