Slow Cooker Chicken Stroganoff Pot Pie

 

1

envelope (0.87 to 1.2 ounces) chicken gravy mix

1

can (10 1/2 ounces) condensed chicken broth

1

pound boneless, skinless chicken breasts, cut into 1-inch pieces

1

bag (1 pound) frozen stew vegetables, thawed and drained

1

jar (4 ounces) sliced mushrooms, drained

1

cup frozen green peas, thawed and drained

1/2

cup sour cream

1

tablespoon Gold Medal® all-purpose flour

1 1/2

cups Original Bisquick® mix

4

medium green onions, chopped (1/4 cup)

1/2

cup milk

• 1 Mix gravy mix and broth in 3 1/2- to 6-quart slow cooker until smooth. Stir in chicken, stew vegetables and mushrooms. Cover and cook on low heat setting about 4 hours or until chicken is tender.
• 2 Stir in peas. Mix sour cream and flour; stir into chicken mixture. Cover and cook on high heat setting 20 minutes.
• 3 Stir together Bisquick mix and onions in small bowl; stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of topping comes out clean. Serve immediately.
  
  Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.