6 Anti-Inflammatory Savory Pies and Galettes for Make-Ahead Dinners

It’s 7:15 p.m. on Sunday and tomorrow’s calendar is packed, but another row of identical meal-prep boxes sounds grim. You want a dinner you can cut into four pieces tonight and reheat without starting over tomorrow.

A repeatable eating pattern needs enough variety to survive a busy week. Good nutrition can support your health, and these anti-inflammatory recipes turn whole-wheat crusts, vegetable-heavy fillings, and six different proteins into savory pies and galettes with four defined portions instead of another soft lunch-box meal.

Choose the crust shape that fits tonight’s available prep time.

This is general wellness information based on current research, not medical advice. If you have specific health concerns, please consult with a healthcare provider.

1. Chicken Broccoli Whole-Wheat Galette

Cook Time: 52 minutes

Ingredients:

• 16 ounces raw boneless skinless chicken breast, diced (454 g)
• 2 cups whole-wheat flour
• 1/2 cup extra-virgin olive oil
• 1/2 cup cold water
• 2 cups broccoli florets, chopped
• 1/2 cup plain lowfat Greek yogurt
• 1 teaspoon dried thyme

Directions:

Mix flour, 1/4 cup oil, and water into dough, roll it to a 14-inch circle, and sauté chicken and broccoli in remaining 1/4 cup oil for 12 minutes until the chicken reaches 165°F. Spread yogurt over the dough, add the filling and thyme, fold a 2-inch border inward, and bake at 400°F for 30 minutes. Cool, cut into 4 wedges to make 4 servings, refrigerate, and reheat the wedges at 350°F for 10 minutes until they reach 165°F, for 52 minutes total cooking.

Why It Works: The smaller filling volume fits inside the folded border without soaking the crust. Yogurt adds moisture without a heavy cheese layer.

2. Salmon Spinach Dill Slab Pie

Cook Time: 65 minutes

Ingredients:

• 4 raw Atlantic salmon fillets, 5 ounces each (568 g)
• 2 cups whole-wheat flour
• 1/2 cup extra-virgin olive oil
• 1/2 cup cold water
• 4 cups chopped spinach
• 1 cup plain lowfat Greek yogurt
• 1/2 cup chopped dill

Directions:

Mix flour, 1/4 cup oil, and water, press two-thirds into a 9-inch square pan, and bake at 400°F for 10 minutes while baking salmon separately for 15 minutes until it reaches 145°F. Sauté spinach in the remaining 1/4 cup oil for 8 minutes, mix it with flaked salmon, yogurt, and dill, fill the crust, top with remaining dough, and bake 20 minutes more. Cool, cut into 4 squares to make 4 servings, refrigerate, and reheat at 350°F for 12 minutes until the squares reach 165°F, for 65 minutes total cooking.

Why It Works: The pre-baked base and cooked spinach limit moisture under the salmon filling. The square pan gives each make-ahead portion a defined edge.

Before we get to Meal #3...

My clients frequently ask me “Which foods actually help with inflammation?”

Knowing the foods is only useful if you understand why they matter and how to use them consistently.

Because knowledge is power.

So I ranked 10 science-backed foods that can support a lower-inflammatory eating pattern, including why they matter and practical ways to use them.

I hope you find it helpful!

3. Turkey Mushroom Tomato Hand Pies

Cook Time: 48 minutes

Ingredients:

• 24 ounces raw 93% lean ground turkey (680 g)
• 2 cups whole-wheat flour
• 1/2 cup extra-virgin olive oil
• 1/2 cup cold water
• 3 cups sliced cremini mushrooms
• 2 cups no-salt-added crushed tomatoes
• 1 teaspoon dried oregano

Directions:

Mix flour, 1/4 cup oil, and water, divide into 8 balls, and roll each into a 7-inch circle while browning turkey and mushrooms in remaining oil for 13 minutes until the turkey reaches 165°F. Stir in tomatoes and oregano, fill and seal the circles, and bake at 400°F for 25 minutes. Cool, serve 2 pies per person for 4 servings or refrigerate, then reheat at 350°F for 10 minutes until they reach 165°F, for 48 minutes total cooking.

Why It Works: Mushrooms and tomato keep the turkey filling moist inside a portable crust. Two smaller pies reheat more evenly than one deep pie.

4. White Bean Kale Rosemary Galette

Cook Time: 46 minutes

Ingredients:

• 2 cups cooked unsalted white beans, drained (358 g)
• 2 cups whole-wheat flour
• 1/2 cup extra-virgin olive oil
• 1/2 cup cold water
• 2 cups chopped kale
• 1 cup no-salt-added crushed tomatoes
• 2 tablespoons chopped fresh rosemary

Directions:

Mix flour, 1/4 cup oil, and water and roll it to a 14-inch circle, then sauté kale in remaining oil for 6 minutes. Mash 1 cup beans with tomatoes and rosemary, spread inside a 2-inch border, add kale and remaining beans, fold the border inward, and bake at 400°F for 30 minutes. Cool, cut into 4 wedges to make 4 servings, refrigerate, and reheat at 350°F for 10 minutes until they reach 165°F, for 46 minutes total cooking.

Why It Works: The reduced filling volume sits inside the folded border instead of spilling over it. Rosemary keeps the tomato and bean filling savory after reheating.

5. Lentil Carrot Curry Pot Pie

Cook Time: 52 minutes

Ingredients:

• 2 cups cooked unsalted lentils, drained (396 g)
• 2 1/4 cups whole-wheat flour, divided
• 1/2 cup extra-virgin olive oil
• 1/2 cup cold water
• 2 cups sliced carrots
• 1 1/2 cups no-salt-added vegetable broth
• 1 tablespoon curry powder

Directions:

Mix 2 cups flour, 1/4 cup oil, and water and roll it into a 10-inch round while simmering lentils, carrots, broth, curry powder, remaining oil, and reserved 1/4 cup flour for 15 minutes until thick. Transfer about 4 1/2 cups filling to a 9-inch deep-dish pie plate, cover with dough, cut 4 vents, and bake at 400°F for 25 minutes. Cool, cut into 4 wedges to make 4 servings, refrigerate, and reheat at 350°F for 12 minutes until they reach 165°F, for 52 minutes total cooking.

Why It Works: Flour thickens the smaller filling volume enough to hold a wedge in a deep-dish plate. Carrots remain visible against the lentils.

6. Tofu Red Pepper Spinach Galette

Cook Time: 47 minutes

Ingredients:

• 16 ounces firm calcium-set tofu, drained and crumbled (454 g)
• 2 cups whole-wheat flour
• 1/2 cup extra-virgin olive oil
• 1/2 cup cold water
• 1 1/2 cups chopped roasted red peppers
• 2 cups chopped spinach
• 1 teaspoon garlic powder

Directions:

Mix flour, 1/4 cup oil, and water and roll it to a 14-inch circle, then sauté tofu and spinach in remaining oil for 12 minutes until the mixture reaches 165°F. Add peppers and garlic, spread inside a 2-inch border, fold the border inward, and bake at 400°F for 25 minutes. Cool, cut into 4 wedges to make 4 servings, refrigerate, and reheat at 350°F for 10 minutes until they reach 165°F, for 47 minutes total cooking.

Why It Works: The smaller tofu and vegetable filling fits the crust while keeping distinct colors and textures. The open galette reheats with crisp edges. These make-ahead anti-inflammatory dinners use conservative primary-protein values below.

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