Preheat oven to 200°C. Heat the chicken stock, wine, garlic, salt and pepper in a pot and add the chicken breasts to the stock.
Poach for about 20 minutes or until the chicken is cooked. Remove chicken from the pot, pour the stock in a jug, but keep it for the sauce.
Cut chicken into smaller pieces and mix with ham, onions, mushrooms and parsley (take note that the mushrooms, onions and parsley must be raw) in a mixing bowl.
Melt the butter in the same pot that you have used for the chicken, over medium heat and add all the flour and stir for 1 minute.
Add the chicken stock, the milk and the sour cream and stir until you have a rich creamy sauce. Add the chicken and other ingredients to the sauce and mix through.
Transfer mixture to a big pie dish and cool slightly. Roll out the pastry and cut a "lid" big enough to cover the pie.
Place on top of the filling, make a little steam hole in the middle of the pie and brush with egg-wash.
Bake for 20-25 minutes or until the pie is golden brown.
Serve with steamed broccoli, some boiled potatoes or a simple green salad.
with permission of My Easy Cooking. To see more recipes, click here.