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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup green pepper, chopped |
2 ounces mushrooms, sliced; drained |
1/4 cup butter, melted (or marg.) |
1/4 cup flour, all-purpose |
1 teaspoon salt |
1/8 teaspoon pepper |
1 cup chicken broth |
1 cup half-and-half |
1 cup chicken, diced, cooked |
1/4 cup pimiento, chopped |
10 ounces patty shells, frozen;baked |
Directions:
1. Saute green pepper and mushrooms in butter in a 10 skillet until green pepper is tender.
2. Combine flour, salt, and pepper; add to vegetables, stirring until smooth.
3. Cook 1 minute, stirring constantly.
4. Gradually add chicken broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly.
5. Stir in chicken and pimiento; cook until thoroughly heated.
6. Divide filling among patty shells.
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