1 can mushroom stems & pieces
1 sm. green pepper
1/2 c. butter
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
1/2 c. milk
1/2 tsp. instant chicken bouillon
1/4 c. hot water
2 c. cooked chicken, cubed
1 jar whole pimentos
Pepperidge Farms puff pastry

Reserve mushroom liquid. Cook and stir mushrooms, green pepper and butter over medium heat for 5 minutes. Blend in flour, salt, pepper with whisk until bubbly. Remove from heat. Stir in bouillon, milk, water and mushroom liquid, heat to boiling, stirring constantly. Boil 1 minute. Add chicken and pimentos and heat through. Serve over puff pastry.