Fancy Chicken Puff Pie
|Butter/Margarine||1⁄4 Cup (4 tbs) (Null)|
|Chopped shallots/Null||1⁄4 Cup (4 tbs) (Null)|
|All purpose flour/Null||1⁄4 Cup (4 tbs) (Null)|
|Chicken broth/Null||1 Cup (16 tbs) (Or Broth)|
|Sherry/Null||1⁄4 Cup (4 tbs) (Null)|
|Salt/Null||To Taste (Null)|
|Pepper white/Null||1⁄8 Teaspoon (Null)|
|Ground nutmeg/Null||1 Pinch (Null)|
|Ham/Null||1⁄4 Pound, cut into 2 x 1/4 inch stripes (Null)|
|Cooked chicken/Null||3 Cup (48 tbs), cut into pieces (Null)|
|Fresh asparagus pieces/One 10 ounce package of frozen asparagus pieces||1 1⁄2 Cup (24 tbs) (Null)|
|Heavy cream/Null||1⁄2 Pint (1 Cup)|
|Pie crust/1 sheet frozen puff pastry||1 , chilled (Null)|
|Egg/Null||1 , beaten (Null)|
In medium saucepan, over medium-high heat, melt butter; sauté shallots 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 un-greased 9-inch pie plate.
Preheat oven to 425°F.
Cut 8-inch 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°F and bake additional 10 to 15 minutes or until pastry is golden brown and filling is hot and set.
With a spatula, place pastry over hot filling and serve immediately.