1 c. sliced mushrooms
4 tbsp. flour
4 tbsp. butter
1/2 tsp. salt
1/4 tsp. black pepper
1 c. milk
1 c. chicken stock
2 1/2 c. cooked diced chicken
1 c. peas
3 tbsp. diced pimentos

Saute mushrooms in butter. Blend in flour, salt and pepper. Gradually stir in milk and stock. Cook over medium heat, stirring, until thickened. Add chicken, peas and pimentos. Heat well and serve in patty shells, on toast points or over steamed rice.