- Saute green pepper and mushrooms in butter in a 10" skillet until green pepper is tender.
- Combine flour, salt, and pepper; add to vegetables, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add chicken broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in chicken and pimiento; cook until thoroughly heated.
- Divide filling among patty shells.