Combine cooked chicken, pimiento and mixed vegetables. Melt butter or margarine in heavy bottom saucepan. Blend in flour to make roux and cook over medium heat for 5 minutes, stirring constantly. Add seasoning. Remove from heat and slowly add stock and milk, stirring constantly. Return to heat and simmer until thick and smooth.

Place chicken-vegetable mixture in greased 9 x 13 x 2-inch casserole. Pour thickened sauce over. Top with biscuit dough. Bake at 375 degrees F for 30 minutes or until biscuits are golden brown and mixture is bubbling.

Drop Biscuits: Gently combine ingredients and drop on savory chicken-vegetable mixture. Refrigerated biscuit dough could be substituted.

Recipe Courtesy of The Canned Vegetable Council.