------------------------------CHICKEN FILLING-----------------------------3 c Chicken, cooked Drained 1 c Ham, cooked half c Flour 8 oz Mushroom stems & pieces, half c Almonds, toasted, sliced -----------------------------------BROTH----------------------------------2 c Chicken broth, hot half ts Nutmeg 1 c Cream, light quarter ts Allspice 1 ts Salt 0.125 ts Pepper Sift together flour, baking powder and salt into mixing bowl. Cut in butter until particles are fine. Combine egg with milk. Add to dry ingredients; stir until dough is formed. divide into 2 parts, one slightly larger. Roll out larger piece on floured surface to a 15X12-inch rectangle. fit into an ungreased 12X8-inch baking dish, pressing dough against sides and bottom of dish. CHICKEN FILLING: Combine chicken, ham, mushroom pieces, flour and almonds. Turn into pastry-lined pan. Roll out remaining dough to a 12X7-inch rectangle. Cut lengthwise into 3 cm strips. Place 4 strips lengthwise over filling. Cut remaining strips in half and place crosswise over filling making a lattice top. BROTH: Combine broth, cream, salt, nutmeg, allspice and pepper. Pour over lattice top. Bake at 190ºC or 45 to 50 minutes until golden brown. -----