Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt 1 tablespoon butter in a skillet; saute mushrooms until tender; set aside. in a saucepan of boiling water, add bell pepper and peas; cook for 2 minutes; drain in a colander and rinse with cold water. in another saucepan, melt 4 tablespoons butter; sprinkle flour over butter and stir continuously, using a whisk, for 2 minutes or until smooth. slowly add in most of the chicken broth; whisk to blend thoroughly; simmer and whisk frequently for about 5 minutes or until thick. add in chicken, mushrooms in butter, bell pepper, peas, cooked carrots, parsley, and seasonings. simmer another 5 minutes; add additional chicken broth if needed. serve over hot buttered noodles.

Target recipe: saute green pepper and mushrooms in butter in a 10" skillet until green pepper is tender. combine flour, salt, and pepper; add to vegetables, stirring until smooth. cook 1 minute, stirring constantly. gradually add chicken broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. stir in chicken and pimiento; cook until thoroughly heated. divide filling among patty shells.