Sauté mushrooms and green pepper in 2 tablespoons butter in a small saucepan until tender. Set aside.
Melt remaining butter in a heavy saucepan over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Combine milk and chicken broth; gradually add to flour mixture, stirring constantly. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sautéed vegetables, chicken, and pimiento.
Beat yolks. Gradually stir one-fourth hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Combine remaining ingredients, except patty shells; stir into creamed mixture. Bring to a boil; reduce heat, and simmer 10 minutes. Spoon mixture into patty shells. Serve immediately.
Oxmoor House Homestyle Recipes
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.