In a medium size pan, heat butter in low heat and saute the potatoes for a minute. Then add the carrots and saute for 3 minutes.
Add in the chicken and saute or another minute. Then add in the mushrooms and corn kernels and stir. Pour the chicken stock and bring to a boil. Simmer for a few minutes.
In a bowl, combine the flour and milk and mix until the flour is dissolved. Pour the mixture in the pan and stir until the sauce is thick.
Add in the sherry, green peas and bell peppers. Simmer for another minute then season with salt and pepper.
Turn off heat and pour in the beaten egg yolk and stir until it is well mixed with the chicken ala king mixture. Allow to cool and set aside.
To make the toasted sliced bread; cut the sliced bread diagonally like a triangle on each half. Toast it in a skillet until brown. Arrange about four halves of sliced toasted bread per serving in a plate.
Pour the chicken a la king mixture about half a cup per serving. Serve with your favorite beverage and enjoy!