Step 1

Heat the olive oil in a large skillet over medium heat.  Add the mushrooms and cook until softened and browned.  Remove to a plate and wipe the skillet clean.

Step 2

Return the skillet to the stove and place over medium-low heat.  Add the butter and melt.  Add the flour and stir, cooking for about 1 minute.  Slowly add the broth and the milk, whisking constantly.  Continue to cook until the mixture boils and thickens.  Once thickened, stir in the chicken, peas, mushrooms and pimientos.  Season to taste with salt and pepper.  Simmer for 5-10 minutes, until thoroughly heated.

Step 3

To serve, split the biscuits in half and place on serving plates.  Spoon the hot chicken mixture over the biscuits.