2 pkg. Pepperidge Farms Patty Shells
6 chicken breasts (boil and chop)
8 tbsp. flour
1/2 stick butter
1 1/2 c. chicken broth
1 chicken bouillon cube
1 1/2 c. milk
1 sm. can mushrooms
2-3 tbsp. white wine (optional)

Melt butter; add flour to make paste. Add chicken broth, bouillon cube and milk. Cook over medium heat, stirring often until thick. Add chopped chicken, mushrooms and wine. Simmer approximately 10 minutes. Serve over baked patty shells.