Step 1

Melt butter over medium high heat in a heavy stockpot or dutch oven.

Step 2

Add mushrooms and cook until golden brown. Add green pepper and onion; cook for 5-7 minutes or until soft.

Step 3

Turn the heat to medium and sprinkle in the flour while continuing to stir. Continue to stir and cook for 1-2 minutes.

Step 4

Slowly pour in the chicken broth while stirring to combine.  Mix in the milk, salt, pepper, onion powder, and ground mustard.  Simmer gently for 10 minutes.

Step 5

Reduce heat to low. Stir in the chicken, cream, peas and pimentos.  Cook for 5 minutes or until heated through.   Serve over rice, noodles, toast, biscuits or pastry puff shells.