Asparagus

Chicken and asparagus pie

Name: Chicken and asparagus pie
Prep time: 1 h
Cook time: 45 min
Yield: 4
Cuisine: Plats principaux
Ingredients: A shortcrust dough of about 30 cm (15 po); 300 to 400 gr (1/2 to 1/3 pound) of roasted chicken; 2 yellow peppers; 150 gr (about 1/2 cp) of mushrooms; 8 asparagus; 5 ml (1 teaspoon) of butter; 2 eggs; 200 gr (1/2 cup) of fresh cream; 150 gr (5 oz) of grated Gruyère cheese; Salt and pepper; A pinch of paprika

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Author: Crazy Leeks

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Preparation 15

Baking 45

Portions 4

Freezing No

Ingredients Preparation

Ingredients

A shortcrust dough of about 30 cm (15 po)
300 to 400 gr (1/2 to 1/3 pound) of roasted chicken
2 yellow peppers
150 gr (about 1/2 cp) of mushrooms
8 asparagus
5 ml (1 teaspoon) of butter
2 eggs
200 gr (1/2 cup) of fresh cream
150 gr (5 oz) of grated Gruyère cheese
Salt and pepper
A pinch of paprika

Preparation

Side-by-side mode

Oven bake shortcrust at 350 °F (180 °C) for about 10 minutes.
Boil asparagus and peppers with salted water for about 5 minutes. Drain and set under cold water. Dry clean with paper towels. Slice peppers and chicken into small pieces. Mince mushrooms. Fry quickly with butter.
Divide vegetables and chicken at the bottom of the shortcrust. Whisk eggs with cream (can be set half cream, half milk), cheese and seasonings. Pour over shortcrust and oven bake at 180 °C - 200 °C (350°F - 375 °F) for about 30 minutes.
Serve hot.