2 c. cooked, shredded chicken
1/2 c. (med.) chopped onion
1 (10 oz.) pkg. frozen, chopped spinach, thawed and drained
1 (2 oz.) jar chopped pimento, drained
1 (8 oz.) carton dairy sour cream
1 egg, slightly beaten
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1 tsp. minced fresh garlic

BISCUITS:

1 2/3 c. all-purpose flour
1/4 c. butter, melted
3/4 c. buttermilk
2 tsp. baking powder
1/2 tsp. salt

Heat oven to 375 degrees. In large bowl, stir together all filling ingredients. Spread in greased 9 inch pie pan. Set aside. In medium bowl, stir together all biscuit ingredients. Drop dough by tablespoonfuls onto spinach mixture. Bake for 30 to 40 minutes or until biscuits are golden brown and pie is heated through.

Note: 1 teaspoon vinegar and enough milk to equal 1 cup, can be substituted for buttermilk.