Instructions: Rinse the chicken. Boil the chicken in water with the bay leaf and garlic in a large stockpot until cooked through. Remove the chicken from the stockpot, reserving the stock. Let the chicken cool and then debone. Add the carrots, potatoes, onion and sherry to the reserved stock. Cook over medium-high heat until the vegetables are tender. Add the basil, mushrooms and peas. Cook for 5 minutes longer. Discard the bay leaf.

Melt the butter in a medium saucepan. Stir in the flour gradually. Pour in the cream gradually, stirring until mixed. Simmer until thickened, stirring constantly.

Add the cream mixture and chicken to the vegetables and broth, stirring well. Simmer until
mixture thickens. Season with salt and pepper. Roll out the pie pastry to a 1/8-inch thickness. Cut into 12 six-inch circles. Fill 12 flowerpots or large ramekins with the chicken mixture. Top with a pastry circle. Brush the tops with the beaten egg yolks.

Bake at 350 degrees for 30 minutes or until browned and bubbly.

Note:
Thursdays at The Doves Nest means Potpie Day, and our customers start calling early in the morning to reserve one in case we run out before they get seated. Most tell us that its the best chicken potpie they have ever tasted.

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