6 tbsp. butter
1/2 c. chopped onion
1/2 c. all-purpose flour
1 tsp. poultry seasoning
1/4 tsp. lemon pepper
3 c. water
3 tbsp. chicken soup mix
3 c. cubed, cooked chicken or turkey
1 (10 oz.) pkg. frozen peas and carrots, tender cooked and drained
1/4 c. chopped pimento
1 (6 count) pkg. refrigerated biscuits

In saucepan, melt butter. Add butter. Add onion; cook until tender. Stir in flour, parsley, poultry seasoning and lemon pepper. Add water and chicken soup mix; stir to blend well. Cook and stir until thickened and bubbly. Stir in chicken, vegetables and pimento; heat until bubbly.

Divide mixture into 6 individual casseroles. Cut each biscuit into quarters; place 4 pieces of biscuit on top of hot chicken mixture in each casserole. Place on shallow baking pan; bake at 450 degrees for 8 to 10 minutes or until biscuits are lightly browned. Makes 6 servings.