Chicken Stroganoff Pot Pie

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  • 1 cup sour cream
  • 1 tablespoon flour
  • 1 envelope chicken gravy mix
  • 1 cup water
  • 1 pound boneless skinless chicken breast halves, cut into 1-inch pieces
  • 1 (16 ounce) package frozen stew vegetables, thawed
  • 1 (4 ounce) can sliced mushrooms
  • 1 cup frozen peas, thawed
  • 1 1/2 cups biscuit baking mix
  • 4 scallions, chopped
  • 1/2 cup milk


  1. Mix sour cream, all-purpose flour, gravy mix and water in 3 1/2- to 4-quart slow cooker until smooth.
  2. Stir in chicken, stew vegetables and mushrooms.
  3. Cover and cook on LOW for 5 hours or until chicken is tender and sauce is thickened.
  4. Stir in peas.
  5. Mix baking mix and scallions. Stir in milk just until moistened.
  6. Drop dough by rounded tablespoonsful onto chicken-vegetable mixture.
  7. Cover and cook on HIGH for 45 to 50 minutes or until wooden pick inserted in center of dumplings comes out clean.
  8. Serve immediately.

Yield: 4 servings

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