Slice the mushrooms into about ¼" slices. Cube the chicken into bite size pieces (see post if you are using raw chicken instead of cooked), measure out the other ingredients. Mix the salt and pepper together in a small container.
Place 4 Tablespoons of butter into the inner pot of the Ninja Foodi or into a large skillet on the stove. Heat on medium-high or high until melted and sizzling. Place one layer of mushrooms into the skillet and sauté for 2-3 minutes. Flip the mushrooms, and sauté another 2-3 minutes. Push the browned mushrooms over to the side, add the second layer and repeat. Season with ¼ of the salt and pepper blend
Sprinkle 4 Tablespoon of flour over the mushrooms and stir. If you can see flour, then you don't have enough butter for the flour to absorb. Add 1-2 Tablespoons of extra butter in this instance and stir. Once you can no longer see flour, cook for 3 minutes.
Deglaze the pot with the chicken stock and sherry, stirring frequently. You will see the liquid start to thicken.
Add the cubed chicken, frozen peas, pimentos and stir.
Add the half & half, heavy cream, and ½ of the remaining salt and pepper. Stir and taste the sauce. Add the remaining salt and pepper if needed. Add the nutmeg and stir.
Serve over the puff pastry shells & Enjoy!