Chicken Stroganoff Pot Pie
Ingredients
- 1 package 0.87 to 1.2 oz dry chicken gravy mix
- 1 can 10½ oz condensed chicken broth
- 1 lb boneless skinless chicken breasts cut into 1-inch pieces
- 1 bag frozen stew vegetables thawed, drained
- 1 jar 4.5 oz sliced mushrooms, drained
- 1 cup frozen sweet peas thawed, drained
- ½ cup sour cream
- 1 tablespoon all-purpose flour
- 1½ cups Original Bisquick mix
- 4 medium green onions chopped (¼ cup)
- ½ cup milk
Instructions
- In 3½- to 6-quart slow cooker, mix dry gravy mix and broth until smooth.
- Stir in chicken, stew vegetables and mushrooms.
- Cover; cook on Low heat setting about 4 hours or until chicken is tender.
- Stir in peas.
- In a small bowl or cup, mix sour cream and flour; stir into chicken mixture.
- Cover; cook on High heat setting 20 minutes.
- In small bowl, stir together Bisquick mix and green onions; stir in milk just until moistened.
- Drop dough by rounded tablespoonfuls onto hot chicken mixture.
- Cover; cook on High heat setting 45 to 50 minutes or until toothpick inserted in center of topping comes out clean.
- Serve immediately.
Notes / Tips / Wine Advice:
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.
Nutritional Information
Calories: 510 kcal
