6 oz. cooked chicken or tuna
4 Hungry Jack flaky biscuits
2 tsp. reduced calorie butter
1/2 c. each chopped celery and onion
1 c. diced fresh mushrooms
1 (16 oz.) frozen mixed vegetables
1 pkg. Pioneer nonfat gravy mix
1 can fat-free chicken broth
salt and pepper to taste

Sauté onion, celery and mushrooms in butter. Cook mixed vegetables per package. In large pan, boil broth and gravy mix (which is dissolved in 1/2 cup cold water). Stir until thick. Add remaining ingredients (except biscuits). Bring to boil. Pour into sprayed 8-inch square baking dish. Separate 4 biscuits into 8 pieces and place on top of mixture.

Bake at 350°F until biscuits are done and pot pie is bubbly.