Boil the chicken, remove the bones and chop it in bite-sized pieces. Saute with oil, add the mushrooms, garlic, ham and parsley. Layer two phyllo-sheets or one homemade one on an oiled baking pan and place the filling and cheese on top. Combine a cup of meat stock, one tablespoon corn flour and two egg whites and prepare a cream. Pour over the filling. Top with the other two phyllo-sheets (or one homemade one), brush with a little evaporated milk and sprinkle with sesame. Bake the pie at a moderate temperature for about half an hour.