Slow Cooker Chicken Stroganoff Pot Pie

from Betty Crocker online

Slow Cooker Chicken Stroganoff Pot Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    envelope (0.87 to 1.2 ounces) chicken gravy mix

  • 1

    can (10½ 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

  • ½

    cup sour cream

  • 1

    tablespoon Gold Medal® all-purpose flour

  • cups Original Bisquick® mix

  • 4

    medium green onions, chopped (¼ cup)

  • ½

    cup milk

Directions

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. Stir in peas. Mix sour cream and flour; stir into chicken mixture. Cover and cook on high heat setting 20 minutes. 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. helpful hints: 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.


Nutrition

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