Savory Chicken and Biscuits

1 pound boneless, skinless chicken thighs or breasts, cut into 1" pieces
1 medium potato, cut into 1" pieces
1 medium yellow onion, cut into 1" pieces
8 ounces fresh mushrooms, quartered
1 cup fresh baby carrots
1 cup chopped celery
1 can (14½ ounces) chicken broth
3 garlic cloves, minced
1 teaspoon dried rosemary leaves
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons cornstarch blended with ½ cup cold water
1 cup frozen peas, thawed
1 jar (4 ounces) sliced pimentos, drained
1 package Bob Evans Frozen Buttermilk Biscuits

Preheat oven to 375ºF. Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, 5 minutes. Stir in cornstarch mixture; cook 2 minutes. Stir in peas and pimentos; return to a boil. Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top. Bake 30 to 35 minutes or until biscuits are golden brown. Refrigerate leftovers.