4 tablespoons butter or margarine
1/4 cup chopped shallots or scallions
1/4 cup flour
1 cup chicken broth
1/4 cup dry sherry
Salt to taste
1/8 teaspoon ground white pepper
Pinch nutmeg
1/4 pound ham, in 1/4-inch by 2-inch strips
3 cups cooked chicken, cut in 1/4-inch by 2-inch strips
1-1/2 cups fresh, or a package (10 ounces)frozen, asparagus,cooked tender-crisp and cut in 2-inch pieces
1 cup (1/2 pint) heavy cream
Chilled flaky pastry for a 1-crust pie or 1 sheet frozen puff pastry
1 egg, beaten
In a medium-sized saucepan, oven medium-high heat, melt butter and saute shallots lightly. Whisk in flour; cook 3 minutes and add broth and sherry. Heat to boiling, whisking 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 in 9-inch pie plate.
Preheat oven to 4250F. Cut an 8-inch circle from pastry, tracing around a plate as pattern. Cut pastry hearts from extra dough with cookie cutter, if desired. Place circle of dough on a cookie sheet moistened with cold water. Pierce with tines of fork, brush with egg and decorate with cutout hearts; brush hearts with egg.
Place pastry on cookie sheet and the filled pie plate in oven. Bake 10 minutes; lower heat to 3500F and bake 10 to 15 additional minutes or until pastry is golden brown and filling is hot. With a spatula, carefully place pastry lid on hot filling and serve immediately.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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