Chicken Pot Pie or Chicken and Biscuits

2 cups of chicken shredded (could use rotisserie chicken and shred it)
1/2 tsp salt
1/4 tsp of black pepper
2 tbsp of margarine
1 bag of frozen Birds eye frozen soup vegetables (thawed)
12 oz chicken low sodium gravy (such as heinz)
1/2 C. Fat Free Sour Cream
2 tbsp of all purpose white flour
1- 9 inch Pie Crust or 4 Grands Flaky Layer Biscuits

*The add an Ingredient did not have the low sodium gravy option. so the sodium would be lower than calculated.

Preheat oven to 425 *F. In a large deep skillet or saucepan over medium heat, melt 2 tablespoon of margarine. Add vegetables, salt and pepper. Cook until the vegetables are tender, about 5 minutes. Stir in shredded chicken. In a medium bowl, mix together the gravy, sour cream and flour. Stir into the chicken mixture in the skillet or saucepan. Place in a lightly greased baking dish or pie pan. Top with biscuits or place on top of pie crust or place pie crust on top. Bake Until Biscuits or Crust are golden brown and filling is bubbly.

* You can use 4 ramekins

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user BUSYBEE477.