Melt butter in a large skillet over medium heat
Add in the mushrooms and bell pepper. Cook for about 5 minutes or until mushrooms are soft.
Cook for about 5 minutes or until mushrooms are soft.
Add in the flour, salt, and black pepper – whisk to combine before adding in the chicken broth and heavy cream. Reduce heat to low and simmer until sauce has thickened, about 4-5 minutes.
Add in the cooked chicken, frozen peas, and chopped pimentos. Stir for a few minutes or until chicken and peas are heated through. Serve over pasta or rice.