1. Preheat oven to 350°F. Lightly coat 12×8-inch baking dish or 2-quart casserole with nonstick cooking spray; set aside.
2. Melt butter in large skillet over medium heat. Add flour; mix until smooth. Add milk, bouillon, thyme and pepper; mix until smooth. Cook and stir until thickened. Remove from heat. Stir in chicken, pimientos and peas. Pour mixture into prepared baking dish. Bake 30 minutes.
3. Meanwhile, bake biscuits according to package directions.
4. Split biscuits in half; arrange cut side down on top of chicken mixture. Bake 3 minutes longer or until biscuits are heated through.
Variations
For a one-dish meal, use an ovenproof skillet. Use whole biscuits instead of halves.
Split-Biscuit Chicken Pie
