| 1 | Clean chicken and put into a pot with enough water to cover. |
| 2 | Bring to boil, skimming off froth as it rises. |
| 3 | Add onions; cook abt. |
| 4 | 1 ?hrs. |
| 5 | Remove chicken from stock and let cool. |
| 6 | Cut meat into thin strips. |
| 7 | Strain stock and onions; reserve 1 c. replace on heat. |
| 8 | Add milk and keep stock hot. |
| 9 | Melt 5 tb. of butter. |
| 10 | Add flour and stir to mix well. |
| 11 | Add hot stock and continue to mix until it thickens, then remove from heat. |
| 12 | Add cheese and eggs and mix well. |
| 13 | Add chicken, ham, salt & pepper, and nutmeg and mix thoroughly. |
| 14 | Butter a pan slightly smaller than the phyllo sheets, brushing each first with melted butter. |
| 15 | Pour on filling, spreading it evenly. |
| 16 | Fold over the extending sides of the phyllo to partially cover the filling; brush with melted butter. |
| 17 | Cover with remaining phyllo, again brushing each sheet first with butter. |
| 18 | Now trim the phyllo to fit the pan. |
| 19 | Pour the reamining butter over the pie. |
| 20 | Socre throught the top layers and sprinkle light with water. |
| 21 | Bake in preheated 350°F. oven for 1 hr. |
