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Asparagus
Chicken and asparagus pie
Author:
Les Cultures de chez nous
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Preparation
15
Baking
45
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
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
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Chicken and asparagus pie
From
Sep 25
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Jan 01
Preparation
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.
Chef's notes
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