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Preheat your oven to 200°C (180°C fan, gas mark 6, 400°F).
Melt the butter in a large frying pan over medium-high heat. Add the leeks and mushrooms and cook for about 15 minutes, stirring occasionally, until they are soft and golden. Season with salt and pepper and a pinch of nutmeg, if using.
Sprinkle the flour over the leek and mushroom mixture and stir well to combine. Cook for a few minutes, stirring constantly, until the flour is cooked and the mixture is thickened. Gradually pour in the chicken stock, stirring constantly, until you have a smooth and creamy sauce. Bring the sauce to a boil, then lower the heat and simmer for about 10 minutes.
Stir in the cream and adjust the seasoning if needed. Add the turkey and ham to the sauce and stir well to combine. Transfer the filling to a large pie dish or baking dish and spread it evenly.
Unroll the puff pastry and place it over the filling, tucking the edges under and pressing them firmly to seal. Cut some slits on the top of the pastry to allow the steam to escape. Brush the pastry with some beaten egg.
Place the pie on the middle rack of the oven and bake for 25 to 30 minutes, or until the pastry is puffed and golden and the filling is bubbling.
Remove the pie from the oven and let it rest for 10 minutes before serving.