1/4 c. butter
1/4 c. flour
1/2 tsp. salt
Dash of pepper
1 1/2 c. milk
1 c. chicken broth
2 c. cubed chicken (turkey)
1 c. frozen peas, cooked and drained
2 tbsp. chopped pimento
3 egg whites
3 egg yolks
1/2 c. flour
1 tsp. baking powder
1/2 tsp. paprika
1 tbsp. cooking oil
1/2 tsp. salt

Melt butter. Blend in 1/4 cup flour, salt and pepper. Add milk and chicken broth all at once. Cook and stir till thickened or bubbly. Stir in chicken, peas and pimento. Heat through. Cover and keep hot. Beat egg whites until stiff peaks form. Set aside. Beat egg yolks until thick and lemon colored. Stir together 1/2 cup flour, baking powder, salt and paprika. Combine the 1/2 cup milk and cooking oil. Stir flour mixture into beaten yolks alternately with milk mixture. Fold in egg whites. Turn hot chicken mixture into an 11 x 7 1/2 x 1 1/2 inch pan. Spread batter. Bake uncovered at 425 degrees for 20 to 25 minutes. Serves 6.