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Rosemary chicken pie

Préparation - 20 minutes

Cuisson -


Serves 4 to 6

  • 1 package store-bought puff pastry
  • 2 chicken breasts, cut in 1-cm cube
  • 250 g button mushrooms, cut in quarters
  • 6 small asparagus, cut in 6 pieces each
  • 15 mL (1 tablespoon) Favuzzi hot chili spread
  • 15 mL (1 tablespoon) chopped parsley
  • 5 mL (1 teaspoon) finely chopped rosemary
  • 60 mL (4 tablespoons) Goccia di Sole rosemary oil
  • 2 shallots, finely sliced
  • 50 g grated parmesan
  • 125 mL (1/2 cup) 35% cream
  • Salt and pepper to taste

To serve

15 mL (1 tablespoon) Joe Beef ketchup


  1. Preheat the oven to 180°C (350°F).
  2. Boil the mushrooms in a bit of salted water for about two minutes, then drain well.
  3. In the meantime, roll out the pastry, then cut in two rectangles of the same size and place one at the bottom of an oven-safe dish.
  4. Combine the boiled and drained mushrooms in a bowl with the rest of the ingredients.
  5. Mix well and spoon over the pastry in the dish.
  6. Top with the second pastry sheet and bake for about 45 minutes.
  7. Remove the pie from the oven and set aside to cool for a few minutes.
  8. Serve with a spoonful of Joe Beef ketchup.