In the bowl of an electric mixer fitted with the dough hook, combine flour, potato flakes and salt.

In a small bowl, microwave milk, butter, and sugar until warm (100 to 110 degrees).

Stir in yeast and let stand until foamy, about 5 minutes.

Add yeast mixture to flour mixture, add egg. Knead on medium speed until smooth and pulls away from side of bowl.

Turn out onto a floured surface, and knead for 3 minutes. Transfer to a lightly oiled bowl and cover with plastic wrap. Let sit in a warm place for one hour, or until doubled in size.

Punch the dough down, and turn onto floured surface. Let rest for 5 minutes before shaping into rolls. Shape into 8 to 10 balls.

Dough can rise in refrigerator overnight if desired. Let come to room temperature and then proceed.

Melt butter in a Dutch oven over medium-high heat. Add chicken and cook about 8 minutes, or until browned. Transfer chicken to a plate.

Add carrots, celery, and onion to pan. Cook for about 6 minutes, or until vegetables begin to soften. Add garlic and cook for 1 minute longer, stirring constantly. Add salt, pepper, and sherry. Scrape browned bits from the bottom of the pan.

Return the chicken to the pan. Sprinkle flour over chicken and stir to coat. Cook for one minute or until flour is no longer visible.

Add broth, and bring to a boil. When broth begins to bubble and thicken, add cream and peas. Stir in parsley and thyme.

Ladle chicken into oven-safe bowls. Roll dough ball out on a floured surface, about 2 inches larger than bowl. Wet the rim of the dish and cover with dough. You can brush with melted butter if desired.

Bake in a preheated 350°F oven for 30 minutes, or until crust is golden brown.