Easy Chicken Pot Pies

6 Tbsp. / 90 mL Butter or Margarine
1/2 Cup / 125 mL Chopped Onion
1/2 Cup / 125 mL All-Purpose Flour
2 teas. / 10 mL Watkins Parsley
1 teas. / 5 mL Watkins Poultry Seasoning
1/4 teas. / 1.2 mL Watkins Lemon Pepper
3 Cups / 750 mL Water
3 Tbsp. / 45 mL Watkins Chicken Soup Base
3 Cups / 750 mL Cubed, Cooked Chicken or Turkey
1 Package (10 oz. / 283 g) Frozen Peas and Carrots, tender-cooked and drained
1/4 Cup / 60 mL Chopped Pimento
1 Package (5 oz. / 142 g) Refrigerated Biscuit Dough

Melt butter in large saucepan. Add onion; cook until tender. Stir in flour and next three ingredients. Add water and soup base; stir to blend. Cook and stir over medium heat until thickened and bubbly. Stir in chicken, vegetables, and pimento; cook until bubbly. Divide mixture into 6 individual casseroles. Cut each biscuit into quarters and place 4 pieces of biscuit on top of each casserole. Place casseroles on baking sheet and bake at 450ºF / 235ºC for 8 to 10 minutes or until biscuits are lightly browned. Makes 6 servings.

Nutritional Information Per Serving:
Calories 390, Protein 26g, Carbohydrates 27g, Sodium 910mg, Fat 20g, Saturated Fat 9g, Cholesterol 95mg, Dietary Fiber 3g

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