Chicken Pot Pie

Chicken Pot Pie 6 tbsp/75 mL butter or margarine 1/2 cup/125 mL chopped onion 1/2 cup/125 mL all-purpose flour 2 tsp/10 mL Watkins Organic Parsley 3/4 tsp/4 mL poultry seasoning 1/4 tsp/1.2 mL of ground Watkins Organic Lemon Pepper Blend 3 cups/750 mL water 3 tbsp/45 mL Watkins Chicken Soup and Gravy Base 3 cups/750 mL cubed, cooked chicken or turkey 1 package (10 oz/285 g) frozen peas and carrots, tender-cooked and drained 1/4 cup/60 mL chopped pimento 1 package refrigerated biscuits (6 per package) Melt butter in a saucepan. Add onion; cook until tender. Stir in next six ingredients; mix well. Cook until thickened and bubbly. Stir in chicken, vegetables and pimento; heat until bubbly. Divide mixture into six individual casseroles. Cut each biscuit into quarters; place four quarters on top of each casserole. Place on shallow baking pan; bake at 450°F/230°C for 8 to 10 minutes or until biscuits are lightly browned.