Instructions: Melt butter in a heavy saucepan. Saute chicken breasts 3 to 5 minutes on each side, until done. Cook on low heat to prevent browning. Remove chicken and set aside. Add flour and cook 3 to 5 minutes to form a roux.

Add chicken broth slowly and stir constantly to prevent lumping. Simmer until thickened. Stir in sherry and brown gravy and season to taste with salt and pepper. Add diced, cooked chicken meat and heat through. Divide chicken evenly among 8 pastry shells and serve immediately. Garnish with chopped scallions.

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