1 c. chopped onion
1 stick butter, divided
1/4 c. water
1 (10 1/2 oz.) can chicken broth
1 c. all-purpose flour, divided
1 tsp. poultry seasoning
3/4 tsp. salt
2 1/2 c. chopped chicken breasts
1 (10 oz.) pkg. peas & carrots
3/4 c. uncooked oats, quick or old fashioned
2 tsp. baking powder
1/2 c. milk
1 egg white

Heat oven to 425 degrees. Cook onion in 2 tablespoons butter over medium heat, 3 minutes or until tender. Add water, broth, 1/4 cup flour, seasoning and salt; cook 3 minutes or until thickened. Stir in chicken and vegetables. Pour into 2 quart casserole.

Combine 3/4 cup flour, oats and baking powder. Cut in remaining butter until crumbly. Stir in milk and egg white until moistened. Drop 1/4 cupfuls onto chicken. Bake 38-42 minutes or until golden.