Categories: Casseroles, Poultry 
      Yield: 6 servings 
  
      2 c  Flour                             1/2 c  Butter 
      3 ts Baking powder                       1    Egg, unbeaten 
    1/2 ts Salt                              1/2 c  Milk 
 
------------------------------CHICKEN FILLING------------------------------ 
      3 c  Chicken, cooked                          Drained 
      1 c  Ham, cooked                       1/2 c  Flour 
      8 oz Mushroom stems & pieces,          1/2 c  Almonds, toasted, sliced 
 
-----------------------------------BROTH----------------------------------- 
      2 c  Chicken broth, hot                1/2 ts Nutmeg 
      1 c  Cream, light                      1/4 ts Allspice 
      1 ts Salt                              1/8 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 1-inch 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 375 degrees for 45 to 50 minutes until golden brown.