| | PASTRY: |
| 2 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 1/2 | c | Butter or margarine, chilled and cut into thin slices |
| 3 | tb | Shortening |
| | Ice water FILLING: |
| 1 | | Broiler/fryer chicken (3 to |
| 4 | | Pounds), cut up |
| 2 | qt | Water |
| 1 | | Bay leaf |
| 1 | | Garlic clove, minced |
| 1 1/2 | c | Fresh or frozen cut green beans |
| 1 1/2 | c | Thinly sliced carrots |
| 1 | c | Diced peeled potatoes |
| 1/2 | ts | Dried basil |
| 1/2 | c | Sliced fresh mushrooms |
| 1 | pk | (10 ounces) frozen peas |
| 1 | cn | (16 ounces) whole tomatoes, drained and chopped |
| 4 | tb | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 1 | c | Heavy cream |
| | Egg yolks Salt and pepper to taste GLAZE: |
| | Egg yolk 1 tablespoon cold water OTHER MATERIALS NEEDED: |
| 6 | | New clay flowerpots (4-inch diameter) Vegetable oil Aluminum foil Decorative seed packets glued onto wooden craft sticks |
