In saucepan melt butter or margarine; blend in the 1/4 cup flour, the 1/2 teaspoon salt, and pepper.
Add the 1 1/2 cups milk and chicken broth all at once.
Cook and stir till thickened and bubbly.
Stir in chicken or turkey, peas, and pimiento; heat through.
Cover and keep hot.
Beat egg whites till stiff peaks form, about 1 1/2 minutes on medium speed of electric mixer; set aside.
In small bowl beat egg yolks till thick and lemon-colored, about 5 minutes on high speed of electric mixer.
Stir together the 1/2 cup flour, baking powder, the 1/2 tea spoon salt, and paprika.
Combine the 1/2 cup milk and cooking oil.
Stir flour mixture into beaten yolks alternately with milk mixture.
Fold in beaten egg whites.
Turn hot chicken mixture into an 11 x 7 1/2 x 1 1/2 inch baking pan.
Spread batter overall.
Bake, uncovered, at 425° for 20 to 25 minutes.