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

In saucepan melt butter. Add onion, 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 in a shallow baking pan. Bake in 450 degree oven for 8-10 minutes or until biscuits are lightly browned. Makes 6 servings.