Cook 1 pound pollock fillets or other fish fillets; cut into chunks.
Pour boiling water over one 10-ounce package frozen peas and carrots; drain.
Cook 1/2 cup chopped onion in 6 tablespoons butter till tender but not brown.
Blend in 1/2 cup all-purpose flour and 1 teaspoon salt.
Stir in 3 cups chicken broth.
Cook and stir till thickened and bubbly.
Add fish, vegetables, and 1/4 cup chopped canned pimiento; heat to boiling.
Pour into 6 individual casseroles.
Cut 6 refrigerated biscuits into quarters.
Arrange 4 pieces atop each casserole while fish mixture is very hot.
Bake at 450Â° till the biscuits are browned, about 10 minutes.