• ½ cup salted butter
• 8 ounces mushrooms, sliced
• ½ cup all-purpose flour
• 3 cups chicken broth
• 2 egg yolks
• ⅓ cup heavy cream
• 1 cup frozen peas
• 4 cups cooked chicken, chopped

In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.

Add in flour and stir until there are no more specks of flour left.

Pour in chicken broth and milk and bring to a boil.

Reduce heat to low and simmer until sauce is thickened, about 3 minutes.

Stir in frozen peas, and cooked chicken and let heat through, 2 to 3 minutes.

Serve hot over puff pastry shells.

For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in ½ cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more.