Tea and Sympathy

All that space--and all those memories.
I can almost taste them. Now so can you.

Historic Chicken a la King
2 sticks butter
1-1/2 cups flour
8 cups (about) chicken stock (canned is okay)
1 cup half-and-half
1 pound cooked, skinned chicken meat, diced
1 large red bell pepper, cut into 1/4-inch strips
1 large green bell pepper, cut into 1/4-inch strips
1/2 pound sliced mushrooms, sauteed in butter
salt and white pepper to taste
baked puff pastry shells
extra pastry dough
chicken-shaped cookie cutter

Melt butter in large saucepan. Whisk in flour, cooking over moderate heat a few minutes. Gradually add chicken stock, whisking. Cook over moderate heat, whisking, until thickened. Whisk in half-and-half. Cook over low heat about 25 minutes. Add more chicken stock, depending on desired consistency. Add remaining ingredients--except for cookie cutter and extra dough. Cook over low heat about twenty minutes. Serve in pastry shells, with the chicken cut-out on top. Serves eight.