Instructions: Crust:
Pie pastry dough, enough for two 8 inch double crust pies

4 large half chicken breasts, skinless, boneless 2 tablespoons butter, cut into 4 pieces
1 egg mixed with 1 tablespoon water

For the stuffing: Saute onions in butter for 5 minutes. Add ham and cook a few minutes longer. Add mushrooms and cook until soft. Drain and set aside.

For sauce: Melt butter in saucepan. Stir in flour, cook for 3 minutes. Add stock and wine, whisking constantly, and continue to whisk until sauce comes to a boil. Reduce heat, simmer about 45 minutes to reduce sauce to 1/3 its original volume. Stir in half-and-half and salt and pepper and heat through. Keep warm until ready to use.

Roll out pie dough and cut out 8 ovals, each 6 1/2 by 3 1/2 inches. (Make a paper pattern for this step and trace around it with a pastry wheel to cut the dough.)

Flatten chicken breasts and place 1/4 of the stuffing mix on each breast and fold over. Place stuffed chicken breasts on each of the 4 pastry ovals. Lightly salt top of chicken breast. Place a piece of butter on top of each chicken breast. Top with remaining four pastry ovals. Tuck down around the chicken breasts.

Brush a little egg wash on the edge of the bottom ovals and fold up around the chicken breasts and top crusts, folding and crimping to seal firmly. Brush the top with egg wash. With a sharp knife, make some shallow cuts in the pastry to allow steam to escape.

Bake at 375 degrees for 20 to 25 minutes until browned.

Place some of the veloute sauce on each plate and put the chicken breast on top. Pass additional sauce at the table.

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