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Easy Chicken Pot Pies

6 Tbsp. / 90 ml Watkins Original Grapeseed Oil
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. / 142g) Refrigerated Biscuit Dough

Put oil in large saucepan. Add onion; cook until tender. Stir in flour, parsley, poultry seasoning and lemon pepper. Add water and chicken 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 in six 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 450 F /235 C for 8 to 10 minutes or until biscuits are lightly browned.

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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