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.
Serving size: Complete recipe
Calories 3617 Calories from Fat 2275
% Daily Value*
Total Fat 256 g393.6%
Saturated Fat 124.6 g622.8%
Trans Fat 0 g
Cholesterol 1071.2 mg357.1%
Sodium 2659.4 mg110.8%
Total Carbohydrates 168 g56%
Dietary Fiber 8.2 g32.8%
Sugars 5.8 g
Protein 158 g316%
Vitamin A 153.1% Vitamin C 25.2%
Calcium 36.2% Iron 84.4%
*Based on a 2000 Calorie diet