Instructions

Heat in casserole - butterr, margarine or chicken fat, add mushrooms and green pepper. Cook slowly about 5 minutes, frequently moving and turning with a spoon. With slotted spoon lift out vegetables, allowing fat to drain back into casserole; set vegetables aside.

Stir into casserole a mixture of  flour, salt, monosodium glutamate, and pepper. Heat until mixture bubbles; allow to boil about 3 to 5 minutes. Remove from heat.

Stir in cream Dissolve 2 chicken bouillon cubes in 1 1/2 cups boiling water. Add gradually, stirring constantly, into flour mixture. Return mixture to heat and cook until thickened.

Meanwhile, cut into chunks enough cooked chicken to yield 3 cups. Cook vegetables until tender. Add to casserole with chicken and pimiento. Cook mixture slowly until chicken is thoroughly heated.

Grease 6 to 8 individual chicken pies or ramekins. Turn hot chicken pie mixture into individual casseroles.

Prepare Pastry Topping: Cut flour and salt into shortening with two knives until mixture is pea sized. Sprinkle gradually over mixture, a teaspoon at a time about 5 tablespoons cold water.  Mix lightly with fork after each addition. Add only enough water to hold pastry together. Work quickly and do not over handle. Roll into a ball and place on a floured surface. Roll pastry to 1/8 inch thick and cut to fit the top of your chicken pies.

Bake at 425 degrees F for 10 to 12 minutes or until pastry is lightly browned.