Creamed Chicken in Patty Shells

In a large kettle, bring the chicken, water, 1 teaspoon salt and 1 teaspoon pepper to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender.

Remove chicken from broth; cool.

Remove meat from bones; cut into cubes and set aside. Discard skin and bones.

Drain broth and skim fat; set aside 1 cup broth (refrigerate remaining broth for another use).

Bake pastry shells according to package directions. Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour. Gradually stir in milk and reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the pimientos, paprika, reserved chicken and remaining salt and pepper. Cook and stir until heated through. Spoon into pastry shells.