1 broiler/fryer chicken (3 to 4 lb.), cut up
2 qt. water
1 1/2 tsp. salt, divided
1 1/2 tsp. pepper, divided
2 (10 oz.) pkg. frozen puff pastry shells
1 c. sliced mushrooms
1 medium green pepper, chopped
1/2 c. small fresh broccoli florets
5 tbsp. butter
6 tbsp. all-purpose flour
2 c. milk
1 (2 oz.) jar diced pimientos, drained
1/4 tsp. paprika

In a large kettle, bring chicken, water, 1 teaspoon salt and 1 teaspoon pepper to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until chicken is tender. Remove chicken from broth; cool. Remove meat from bones; cut into cubes and set aside. Discard skin and bones. Strain broth and skim fat. Set aside 1 cup broth. (Refrigerate remaining broth for another use.)

Bake pastry shells according to package directions. Meanwhile, in a large saucepan, sauté the mushrooms, green peppers and broccoli in butter until tender; sprinkle with flour. Gradually stir in milk and reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pimientos, paprika, reserved chicken and remaining salt and pepper. Cook and stir until heated through. Spoon into pastry shells.

Makes 6 servings.