Preheat the oven to 400°F (200°C).

Lightly grease a baking dish.

In a skillet, melt the margarine over medium heat.

Add the chopped onion and celery, and sauté until softened.

Add the finely chopped chicken to the skillet along with Worcestershire sauce, Tabasco sauce, salt, and pepper.

Cook until heated through and well combined.

Remove from heat and set aside.

In a mixing bowl, combine the cream of mushroom or chicken soup, sour cream, and milk.

Mix until well combined and set aside.

On a lightly floured surface, roll out each biscuit flat with a rolling pin.

Spoon a portion of the chicken mixture onto each biscuit, then fold the biscuit over and pinch all edges together to seal.

Place the filled biscuits in the prepared baking dish and bake in the preheated oven for 10-15 minutes, or until lightly browned.

Remove the baking dish from the oven and cover the biscuits with the prepared soup mixture and grated Cheddar cheese.

Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve hot.