Preparation / Directions:
Clean chicken and put into a pot with enough water to cover. Bring to boil, skimming off froth as it rises. Add onions; cook about1 1/2 hrs. Remove chicken from stock and let cool. Cut meat into thin strips. Strain stock and onions; reserve 1 cup Replace on heat. Add milk and keep stock hot. Melt 5 tbs of butter. Add flour and stir to mix well. Add hot stock and continue to mix until it thickens, then remove from heat. Add cheese and eggs and mix well. Add chicken, ham, salt and pepper, and nutmeg and mix thoroughly.
Butter a pan slightly smaller than the phyllo sheets, brushing each first with melted butter. Pour on filling, spreading it evenly. Fold over the extending sides of the phyllo to partially cover the filling; brush with melted butter. Cover with remaining phyllo, again brushing each sheet first with butter. Now trim the phyllo to fit the pan. Pour the remaining butter over the pie. Score through the top layers and sprinkle lightly with water. Bake in preheated 350F. oven for 1 hr.