Chicken Ragout with Cheddar Dumplings

2 c. diagonally sliced carrots
1 c. sliced red pepper
3 Tbsp butter or margarine
1/4 c. flour
2 c. chicken broth
1 c. milk
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
3 c. chopped cooked chicken
1 c. frozen peas, thawed
2 c. biscuit mix
2/3 c. milk
3/4 c. cheddar cheese
1 (2 oz) jar diced pimento, drained

Steam carrots and red pepper over boiling water 8 min. or until crisp tender; set aside.

Melt butter in large heavy saucepan over low heat, add flour and cook 1-2 min. Gradually add chicken broth and 1 c. milk, cook over med. heat until thickened and bubbly. Remove from heat.

Stir in lemon juice, salt and peper. Add chicken, steamed vegetables and peas, stir gently. Spoon into a lightly greased 11x7" baking dish.

Combine biscuit mix and 2/3 c. milk. Turn out onto a lightly floured surface and knead 4-5 times. Roll dough into a 12x9" rectangle. Sprinkle with cheese and pimento leaving a 1/2" border. Roll up jelly roll style (starting with ling side) and and turn seam side down. Cut into 1" thick slices and place over chicken mixture.

Bake at 400F for 30 min or until golden brown.