Ingredients for 4 servings
- 1 shortcrust pastry
- 2 eggs
- 1.7 cups (40 cl) of light semi-thick cream
- 4.25 oz (120 g) of shredded chicken
- Salt/pepper
- Oregano
1 Preheat the oven to 355°F (180°C)
2 In a bowl, beat the eggs, cream, salt and pepper.
3 Spread the pastry in your dish leaving the parchment paper that accompanies it. Prick the bottom of your pastry with a knife then arrange the shredded chicken.
4 Pour in the filling. Sprinkle with oregano.
5 Bake for 30 to 40 minutes depending on your oven...and sit down to eat!
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.