How to Make It
Remove centers of pastry shells to create a cavity. Set shell tops aside.
Melt butter in a large skillet over medium heat; add bell pepper and next 3 ingredients, and sauté until bell pepper is tender. Stir in flour. Remove from heat. Gradually stir in chicken broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in chicken and roasted red bell pepper; cook 1 minute or until thoroughly heated.
Spoon filling into pastry shells. Garnish and replace tops, if desired.