6 tbsp. butter
1/2 c. chopped onion
1/2 c. flour
2 tsp. parsley
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 pkg. (10 oz.) frozen peas and carrots
1/4 c. chopped pimento
1 pkg. (6) refrigerated biscuits

In saucepan melt butter. Add onion, cook until tender. Stir in flour, parsley, poultry seasoning, and lemon pepper. Add chicken soup mix; stir to blend. 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 pan. Bake at 450 degrees 8-10 minutes or until biscuits lightly brown.