Chicken al La King

1 Cup light sour cream
2 Tablespoons all purpose flour
4 Cups frozen mixed vegetables
2 Pounds cooked chicken, cubed
1 (10 3/4 ounce) chicken broth
1/2 Teaspoon salt
1/4 Teaspoon pepper
4 thick English muffins, spilt, toasted or 8 Biscuits, prepared
In small bowl, with wire whisk, stir together sour cream and flour until smooth. Set aside. In a large saucepan combine frozen vegetables, chicken and chicken broth. Cook over medium high heat, stirring occasionally, until vegetables are crisp tender. Reduce heat to medium. Add sour cream mixture. Continue cooking, stirring, constantly, until mixture thicken and just comes to a boil. Remove from heat stir in salt and pepper. Serve hot mixture over toasted English muffins or biscuits.
Serves 8.