I dug up my moms' recipe for this. Comfort food at it's finest. She served it in those puff pastry cups. I'll probably serve it over biscuits.

Ingredients:
stick of butter, divided
1/4 c. shallots, minced (she just used onions)
6 T. flour
1/4 c. dry sherry (NOT cooking sherry)
4 cups chicken stock
4 sprigs fresh parsley (she used dry)
1 T. fresh parsley, minced
1 sprig fresh thyme
1-1/2 tsp. salt
1/2 tsp. pepper
Pinch of cayenne pepper
1/8 tsp. fresh grated nutmeg (if not fresh grated, omit)...my moms' words
8 oz. fresh mushrooms
1/3 c. green pepper, chopped
1/3 c. celery, chopped
1/4 c. pimiento (red pepper)
1/2 c. milk or cream
4 cups cooked chicken, chopped in 2 inch chunks

Preparation:

In a large pot melt 1/2 the butter and saute the shallots until softened. Add the flour and whisk well. Let cook for a minute or so then add the sherry and chicken stock while whisking constantly and bringing to a boil. Turn down to a simmer. Add the sprigs of parsley and thyme and simmer for about 30 minutes, stirring occasionally so it doesn't burn.

In another pan, melt the other 1/2 of butter and add the mushrooms, celery, green and red peppers (pimiento) until slightly golden. Add salt and pepper.

Add the vegetables to the sauce mixture and add the cayenne and nutmeg. Add chicken. Season with salt and pepper to taste. Combine and cook a few minutes to warm everything together.

Serve over pastry shells, noodles, rice, toast, or biscuits.