In a large skillet over medium heat, melt 1/2 cup (1 stick) unsalted butter. Add 1 medium green bell pepper, small diced and 1 small sweet onion, small diced, stirring occasionally, until softened, 10 minutes.
Add 2 cloves garlic, minced and cook until fragrant, 30 seconds.
Add 1/2 cup all-purpose flour, 1/2 teaspoon salt and 1/2 teaspoon black pepper, stir to combine so the flour dissolves, and cook for 1 minute.
Slowly stream in 2 1/2 cups chicken stock while whisking constantly to avoid lumps. Repeat with 1 cup heavy cream.
Bring to a simmer and simmer for 5 minutes until thickened, stirring occasionally.
Add 3 cups diced cooked chicken, 1 cup frozen peas and 4 ounce jar diced pimentos, drained and stir to combine.
Simmer for an additional 3 minutes until everything is warmed through. Taste and adjust seasoning if needed. Serve immediately with toast or fluffy biscuits!
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.