1/4 c. chopped onion
2 tbsp. butter
3 tbsp. all purpose flour
1/2 tsp. poultry seasoning
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk

In a large saucepan cook onion in butter till tender. Stir in flour, poultry seasoning, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. 1 c. frozen peas, thawed 1 - 2 oz. can mushroom stems and pieces, drained 2 tbsp. chopped pimiento 2 hard cooked eggs, chopped

Stir in chicken, peas, mushroom and pimiento. Cook till heated through. Gently stir in hard cooked eggs. Turn mixture into a 1 1/2 quart casserole. Bake in a 425 degree oven for 15 minutes.

Cut each biscuit into quarters. Arrange biscuit quarters over chicken mixture. Bake in the 425 degree oven for 8 to 10 more minutes or till biscuits are golden. Makes 4 servings.