1 pkg. frozen patty shells
1 can chicken broth
3 tbsp. cornstarch
1 (8 oz.) pkg. cream cheese (softened)
1 (13 oz.) can evaporated milk
3 c. cooked chicken pieces
1 lb. cooked shrimp
1 jar button mushrooms
2-4 tbsp. chives
1 sm. jar pimento
Paprika

(I use Market Day 1 pound bag chicken pieces.)

Prepare patty shells as directed. Stir broth gradually into cornstarch in 2 quart pan. Add cheese and milk. Heat to boiling, stirring constantly. Boil and stir one minute.

Stir in chicken, shrimp and mushrooms. Heat until hot. Stir in chives and pimento. Fill patty shells. Sprinkle with paprika.