Chicken Stroganoff Pot Pie

Name: Chicken Stroganoff Pot Pie
Ingredients: 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; 12 cup sour cream; 1 tablespoon all-purpose flour; 1 12 cups Bisquick baking mix; 4 medium green onions, chopped; 12 cup milk; 1 cup frozen peas, thawed

11 ingredients

11 steps

Ingredients

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
12 cup sour cream
1 tablespoon all-purpose flour
1 12 cups Bisquick baking mix
4 medium green onions, chopped
12 cup milk
1 cup frozen peas, thawed

Directions

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.