1 c. chopped onion
1/2 c. butter
1/4 c. water
10 1/2 oz. can chicken broth
1 c. flour
1 tsp. poultry seasoning
2 1/2 c. chopped cooked chicken
10 oz. frozen peas and carrots
3/4 c. quick oats
2 tsp. baking powder
1/2 c. skim milk
1 egg white

Heat oven to 450 degrees. In pot, sausage butter and onion. Add water, broth, 1/4 cup flour, seasoning; cook 3 minutes or until thickened. Stir in chicken and vegetables. Pour into 2 quart casserole.

Combine 3/4 cup flour, oats and baking powder. Cut in remaining butter until crumbly. Stir in milk and egg white until moistened. Drop 1/4 cupfuls onto chicken. Bake 38 to 42 minutes or until golden. Makes 6 servings. Calories 440.