6 tbsp. butter
1/2 c. chopped onion
7 tbsp. flour
1 tsp. salt
1/4 tsp. poultry seasoning
1/8 tsp. pepper
3 c. chicken broth (can use chicken bouillon)
3 c. cubed, cooked chicken or turkey
1 (10 oz.) pkg. frozen peas & carrots
1/4 c. chopped pimiento
1 pkg. (6) refrigerated biscuits

In saucepan, melt butter. Add onion; cook until tender. Stir in flour, salt, poultry seasoning, and pepper. Add broth; stir to mix well. Cook and stir until thickened and bubbly. Stir in cubed chicken, vegetables and pimiento; heat until bubbly. Divide mixture among 6 individual casseroles. Cut each biscuit into quarters. Place 4 pieces of biscuits on the hot chicken mixture in each casserole. Place casseroles on a shallow baking pan. Bake in 450 degree oven for 8 to 10 minutes or until biscuits are lightly browned.