1/4 c Green pepper; chopped
2 oz Mushrooms, sliced; drained
1/4 c Butter (or marg.); melted
1/4 c Flour, all-purpose
1 ts Salt
1/8 ts Pepper
1 c Chicken broth
1 c Half-and-half
1 c Chicken; diced, cooked
1/4 c Pimiento; chopped
10 oz Payy shells, frozen; baked
Saute green pepper and mushrooms in butter in a 10" skillet until
green pepper is tender. Combine flour, salt, and pepper; add to
vegatables, stirring until smooth. Cook 1 minute, stirring
constantly. Gradually add chicken broth and half-and-half; cook over
medium heat, stirring constantly, until thickened and bubbly.
Stir in chicken and pimiento; cook until thoroughly heated. Divide
filling among patty shells.
