2 tbsp. chopped onion
2 tbsp. butter
2 tbsp. flour
1 tsp. instant chicken bouillon granules
1/4 tsp. salt
1/8 tsp. ground sage
2/3 c. cubed cooked chicken
1/2 c. water
1/2 c. frozen mixed vegetables (cooked and drained)
2/3 c. milk
1 tbsp. snipped parsley
1 pkg. (6) refrigerator biscuits
Dash of pepper

Cook onion in butter until tender but not brown. Blend in flour, bouillon granules, salt, sage, and a dash of pepper. Add milk and water. Cook and stir until thickened and bubbly. Stir in chicken, vegetables and parsley. Continue heating until bubbly. Pour into 2 individual casseroles.

Quarter two of the biscuits; set aside the remaining four. Place quartered biscuits atop the HOT filling. Place the casseroles on a cookie sheet. Bake at 400 degrees for 10-12 minutes or until biscuits are lightly browned. Serve the extra biscuits with the pies.