INGREDIENTS
1 12 ounce can
refrigerated fluffy buttermilk biscuits (or make homemade)
1 tbsp
olive oil
8 oz
fresh mushrooms
1/4 cup
butter
1/3 cup
all-purpose flour
1 1/2 cups
chicken broth
1 1/4 cups
milk
12 oz
cooked chicken, cubed or shredded
1 cup
frozen sweet peas
1
jar diced pimientos, drained
salt and pepper