3 tablespoons butter
1 cup fresh sliced mushrooms
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups evaporated milk or half-and-half
1 1/2 cups chicken broth
3 cups diced cooked chicken
Melt butter in medium saucepan. Add mushrooms and green pepper; cook for 5 minutes. Blend in flour, salt, and pepper. Continue stirring and cooking until smooth and bubbly. Gradually add milk and chicken broth, stirring constantly. Cook for 10 minutes, stirring frequently. If you'd like a thicker sauce, blend 2 tablespoons cornstarch with 1/4 cup cold water; add to sauce, a little at a time, until desired thickness is reached. Cook for a few more minutes. Add chicken and pimento; heat through.
Serve on puff pastry shells, toast points, or rice.
*I omitted the green pepper and pimento, and added a little basil. I also substituted a small can of sliced mushrooms for the fresh ones. I used the broth from where I cooked the chicken (strained) or you could use canned broth. One can of milk was almost 1 3/4 cups, so I just added enough half-and-half to equal 2 cups.
This definitely makes enough for two packs (to total 12) puff pastry shells.