Fancy Chicken Puff Pie

4 tbsp. margarine
¼ cup chopped shallots
¼ cup flour
1 cup chicken broth
¼ cup sherry
Salt to taste
1/8 tsp. white pepper
Pinch nutmeg
¼ lb. ham, cut into 2” strips
3 cups cooked chicken, cut into 2” strips
1½ cups fresh asparagus pieces or 1 pkg. frozen asparagus pieces
1 cup heavy cream
Chilled pie crust for a 1-crust pie or 1 sheet frozen puff pastry
1 egg, beaten

In medium saucepan, over medium-high heat, melt margarine, sauté shallot
lightly. Stir in flour; cook 3 minutes. Add broth and sherry. Heat to
boiling, stirring constantly; season to taste with salt; pepper and
nutmeg. Reduce heat to low and simmer 5 minutes. Stir in ham, chicken,
asparagus and cream.

Pour chicken mixture into ungreased 9” pie plate. Preheat oven to 425°. Cut 8” circle from crust. Cut hearts from extra dough with cookie cutter, if desired. Place circle on cookie sheet, moistened with cold water. Pierce with fork, brush with egg and decorate with hearts; brush hearts with egg.

Bake crust and filled pie plate 10 minutes; reduce heat to 350° and bake
additional 10 to 15 minutes, or until pastry is golden brown and filing is
hot and set. With spatula, place pastry over hot filing and serve
immediately.

4 servings