Cook the carrots in boiling water for 5-7 minutes, then drain.
Dice the chicken and ham.
Melt the butter and cook the onion until transparent. Add the flour and cook for a minute or so, then gradually stir in the chicken stock. Bring to a boil, stirring continuously and simmer until thickened.
Stir in the milk, cream, parsley, and bay leaves, season with salt and pepper, and heat without boiling for 2 minutes.
Remove the bay leaves.
Mix in the chicken, ham, peas, and carrots.
Pour into the pie pastry and even out.
Moisten the edge of the pastry with water, and top with remaining pastry. Beat egg and brush pastry with it. Make a hole in the top to allow steam to escape.
Bake at 375f for about 40 minutes, or until pastry is cooked.