Slow-Cooker Chicken Stroganoff Pot Pie

Slow cooking is cool cooking, winter or summer! Enjoy this comforting chicken and vegetables dish with its tasty topping. Yum! MORE+ LESS-

By Betty Crocker Kitchens

August 25, 2017

envelope (0.87 to 1.2 ounces) chicken gravy mix

can (10 1/2 ounces) condensed chicken broth

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

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

jar (4 ounces) sliced mushrooms, drained

cup frozen green peas, thawed and drained

1/2

cup sour cream

tablespoon Gold Medal™ all-purpose flour

1 1/2

cups Original Bisquick™ mix

medium green onions, chopped (1/4 cup)

1/2

cup milk

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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.

You can use a 1-ounce envelope of beef stroganoff mix instead of the chicken gravy mix. The sauce will have slightly more sour cream flavor.
A bag of frozen vegetables for stew--potatoes, carrots, onions and peas--is really handy for this recipe. The sizes of the vegetable pieces vary from brand to brand, but the good news is that all sizes of vegetable pieces will be done by the end of the cooking time.