Fancy Chicken Puff Pie

In medium saucepan over medium heat, melt butter and saute shallots lightly. Stir in flour and cook for 3 minutes. Add broth and sherry.

Heat to boiling, stirring constantly.

Season to taste with salt, pepper and nutmeg.

Reduce heat and simmer 5 minutes. Stir in ham, chicken, asparagus and cream.

Pour chicken mixture into an ungreased 9-inch pie pan.

Preheat oven to 425°. Cut an 8-inch circle from crust.

Cut hearts out of extra dough with a cookie cutter, if desired.

Place circle on a cookie sheet and moisten with cold water.

Pierce with a fork and brush with egg.

Decorate with hearts which are also brushed with egg.

Bake crust and full pie plate for 10 minutes, reduce heat to 350° and bake another 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.

Makes 4 servings.