2 tbsp. butter
1 c. fresh, sliced, mushrooms or 1 can (14 oz.)
4 tbsp. flour
1 c. chicken stock or milk
1 c. cream
1 1/2 c. cooked chicken
1 whole can pimientos, cut in strips
1/2 tsp. salt
1/8 tsp. pepper

Melt butter and slowly cook mushrooms. If canned are used, add to cream with chicken. Add flour to butter. Add stock and cream. Cook slowly until thick, stirring constantly. Add chicken (mushrooms, if canned), pimento, and seasonings. Serve in pastry shells, toasted bread cups, or over hot biscuits.