Directions

• In a large bowl, combine flour and salt. Cut in butter and shortening
• until mixture resembles coarse crumbs. Gradually add water, tossing
• with a fork until dough forms a ball; flatten into a circle. Chill
• for at least 3 hours or overnight.
• For filling, place the chicken, water, bay leaf and garlic in a Dutch
• oven. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes
• or until chicken is tender. Remove and debone chicken; set aside.
• Skim fat. Add the beans, carrots, potatoes and basil to the broth.
• Cover and simmer for 12-15 minutes or until vegetables are tender.
• Stir in the mushrooms, peas and tomatoes; cover and simmer for 3-5
• minutes. Drain vegetables and reserve broth; set side
• In another large kettle, melt butter. Whisk in flour until smooth.
• Add 1-1/2 cups of reserved stock. Bring to a boil. Cook and stir for
• 2 minutes or until thickened. In a small bowl, whisk together egg
• yolks and cream. Whisk into the sauce; remove from heat. Season with
• salt and pepper. Gently stir in reserved chicken and vegetables.
• To assemble flowerpots, brush outsides of pots with oil. Line each
• with a 15-in. x 12-in. piece of aluminum foil; pressing the foil
• gently down into the pot and being careful not to tear it. Fill each
• pot with about 1-1/2 cups of filling, leaving about 1/2-in.
• headspace; set aside.
• Roll pastry to 1/8-in. thickness; cut six 6-in. circles. Place one
• circle on each flowerpot, turn down the edges and flute. Cut three
• vents in the center of each pastry. In a small bowl, lightly beat
• glaze ingredients; brush over each crust. Place flowerpots on a
• baking sheets. Bake at 425° for 30-35 minutes or until the crust
• is golden brown and the filling is bubbly. Just before serving,
• garnish each with a seed packet on a stick. Yield: 6 servings.