Melt butter in a large saucepan. Add onion, green pepper and mushrooms.
Cook 3 mins until softened. Sprinkle with flour, cook 2 mins.
Whisk in chicken stock and milk and bring to a boil. Reduce heat.
Cook gently 5 mins. Add salt, pepper, chicken and peas.
Heat thoroughly. Stir in pimento.
Other: Convert this into Chicken Pot Pie by placing above into a 3 qt
casserole dish and top with mashed potatoes or pastry.
Brush top with beaten egg and bake in at 350º F for 30-40 mins
until hot, browned and bubbly.