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Slow-Cooker Chicken Stroganoff Pot Pie
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Prep Time:
20 minutes
Total Time:
5 hours 30 minutes
Cozy up with this delicious slow-cooked chicken and veggie dish, topped with a flavorful twist. Perfect for any season!
Ingredients:
  • 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
Instructions:
  • In a 3 1/2- to 6-quart slow cooker, combine gravy mix and broth until smooth. Add chicken, stew vegetables, and mushrooms. Cover and cook on low heat for about 4 hours until the chicken is tender.
  • Fold in vibrant green peas, then blend velvety sour cream with flour and incorporate into the savory chicken medley. Allow it to simmer on high heat for 20 minutes covered.
  • In a small bowl, combine Bisquick mix with onions, then stir in milk until just moistened. Drop rounded tablespoonfuls of dough onto the hot chicken mixture. Cover and cook on high heat setting for 45 to 50 minutes, or until a toothpick inserted in the center of the topping comes out clean. Serve immediately. Note: This recipe is designed for slow cookers with heating elements in the side and bottom, not those that only have a heated base. If using the latter, follow the manufacturer's instructions for layering ingredients and selecting the temperature.

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