Why not just make a simple chicken in white sauce? (my mum used to call it chicken a la king, but I don't know if that was a 1970s attempt to make it sound posh ). Make a white sauce, add a chicken stock cube and a tsp or two of mustard (wholegrain's even nicer) then add the chicken - it's really nice with rice or just on toast. Would work well in a pie with the ham too.
Just a thought though - if you make something that cooks it, again, is it safe to freeze it and then cook it a third time when you heat it through on a later date?
If you have time before leaving, suggest mincing chicken, bind with small amount of thick, white sauce, add seasoning including plenty of nutmeg then form into croquettes which are then egg&breadcrumbed and deep-fried to heat through. My Dutch friend used to serve these with mustard sauce, as there were always some available in the freezer.