In a large saucepan, melt 1 tablespoon of butter over medium heat.

Add the sliced mushrooms and cook until tender, stirring constantly.

Remove from the saucepan and set aside.

In the same saucepan, melt 1/3 cup of butter over low heat.

Add the flour, stirring until smooth.

Cook for 1 minute, stirring constantly.

Gradually add 2 1/2 cups of milk, stirring constantly, until thickened and bubbly.

Stir in the half & half, Parmesan cheese, salt, black pepper, and nutmeg.

Cook, stirring constantly, until the cheese melts and the mixture is smooth.

Stir in the chopped chicken and ham.

Add enough of the remaining 1/2 cup of milk for a thinner consistency, if desired.

To serve, spoon the chicken and ham mixture into the baked puff pastry shells.

Serve with a crisp green salad on the side.

Enjoy your cheesy chicken and ham delight!