4 tbsp. butter
7 tbsp. all-purpose flour
1/4 tsp. dried rosemary, crushed or poultry seasoning
3 c. chicken broth
1 (10 oz.) pkg. frozen peas and carrots, cooked and drained
1 pkg. (6) refrigerated biscuits
1/2 c. chopped onion
1 tsp. salt
1/8 tsp. pepper
3 c. cued chicken or turkey
1/4 c. chopped pimento, optional

In saucepan melt butter; add onion and cook until tender. Stir in flour, salt, rosemary or poultry seasoning and pepper. Add broth; stir to mix well. Cook and stir until thickened and bubbly. Stir in cubed chicken, vegetables and pimento; heat until bubbly.

Divide mixture into 6 individual casseroles. Cut each biscuit in quarters. Place 4 pieces of biscuit on the hot chicken mixture in each casserole. Place casseroles on a shallow baking pan. Bake in 450 degree oven for 8-10 minutes or until biscuits are lightly brown.

This can also be baked in a single casserole dish; cut biscuits into quarters and cover the top of the casserole dish. Serves 6.