Chicken Stroganoff Pot Pie

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 1 (1 1/4 ounce) envelope chicken gravy mix
• 1 (10 1/2 ounce) can condensed chicken broth
• 1 lb boneless chicken breast, cut into 1 inch pieces
• 1 (16 ounce) bag frozen stew vegetables, thawed and drained
• 1 (4 ounce) jar sliced mushrooms, drained
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour
• 1 1/2 cups bisquick baking mix
• 4 medium green onions, chopped
• 1/2 cup milk
• 1 cup frozen peas, thawed

Recipe

• 1 mix gravy mix and broth in 1 1/2 to 6 quart slow cooker until smooth.
• 2 stir in chicken, stew vegetables and mushrooms.
• 3 cover and cook on low heat setting about 4 hours or until chicken is tender.
• 4 mix sour cream and flour.
• 5 stir sour cream mixture into chicken mixture.
• 6 cover and cook on high heat setting 20 minutes.
• 7 mix baking mix and onions; stir in milk just until moistened.
• 8 stir in peas.
• 9 drop dough by rounded teaspoonfuls onto chicken vegetable mixture.
• 10 cover and cook on high heat setting 45 to 50 minutes or until toothpick in center of topping comes out clean.
• 11 serve immediately.