1 c. chopped onion
1/2 c. butter, divided
1/4 c. water or dry sherry
1 (10 1/2 oz.) can low sodium chicken broth
1 c. all-purpose flour, divided
1 tsp. poultry seasoning
3/4 tsp. salt, optional
2 1/2 c. chopped cooked chicken breasts
1 (10 oz.) frozen peas & carrots, thawed
3/4 c. Quaker oats, quick or old fashioned, uncooked
2 tsp. baking powder
1/2 c. skim milk
1 egg white

Heat oven to 425 degrees. Cook onion in 2 tablespoons, butter over medium-high heat 3 minutes or until tender. Add combined sherry broth, 1/4 cup flour, seasoning and salt; 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. Add egg white until moistened. Drop 1/4 cupfuls into chicken. Bake 38-42 minutes or until golden.