1 (10 oz.) pkg. frozen peas and carrots
1/2 c. chopped onion
1/2 chopped fresh mushrooms
1/4 c. butter
1/3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. dried sage, marjoram, or thyme, crushed
1/8 tsp. pepper
2 c. chicken broth
3/4 c. milk
3 c. cubed cooked chicken or turkey
1/4 c. snipped parsley
1/4 c. chopped pimento
1 (6 count) pkg. refrigerated biscuits

Cook peas and carrots according to package directions; drain. In a saucepan, cook onion and mushrooms in butter until tender. Stir in flour, salt, sage, marjoram, or thyme; and pepper. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley, and pimento; heat until bubbly.

Pour chicken mixture into 6 (10 oz.) round casseroles, or a 12 x 7 1/2 x 2inch baking dish. Cut biscuits into quarters and arrange on top of bubbly chicken mixture in casseroles or dish. Bake in a 400 degree oven about 15 minutes or until biscuits are golden. Makes 6 servings.