¼ pound butter
1 small onion diced
2-cups diced cooked chicken meat
1-green pepper, medium dice
1-cup sliced mushrooms
1-cup all-purpose flour
1-cup heavy cream
2-Tablespoons chicken base
1-Tablespoons poultry seasoning
Water as needed
Salt and pepper along the way
Dice the chicken, pepper, and onion, then slice the mushrooms, set each a side in separate vessels.
Measure the flour, set aside
In a large skillet melt the butter over medium heat. Add the pepper, onion, and mushrooms, and sweat until semi soft.
Add the chicken and continue to sauté.
When everything in the pan is hot. Add the flour over everything and make a roux using the Singer method.
Add the cream and continue to stir with a whisk until the mixture begins to thicken.
Add water to the mixture until it reaches gravy consistency, continuing to stir and adding salt and pepper as needed
Add the drained pimientos, poultry seasoning, and the chicken stock, all the while continuing to stir.
Turn heat down and simmer for 10 minutes, stirring occasionally.