Instructions: 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.

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