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Crockpot Chicken Stroganoff Pot Pie

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Crockpot Chicken Stroganoff Pot Pie

Makes 4 Servings

1 envelope 0.87-1.2 ounce chicken gravy mix 1 10 1/2 ounce can condensed chicken broth 1 pound skinless 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 1/2 cup sour cream 1 tablespoon all purpose flour 1 1/2 cups Bisquick Original or Reduced Fat Baking Mix 4 medium green onions chopped 1/2 cup milk 1 cup frozen green peas thawed

Mix gravy mix and broth in 3 1/2 to 5 quart crockpot until smooth. Stir in chicken, stew vegetables and mushrooms. Cover and cook on low heat setting about 4 hours or until chicken is tender. Mix sour cream and flour. Stir sour cream mixture into chicken mixture. Cover and cook on high setting for 20 minutes. Mix baking mix and onions; stir in milk just until moistened. Stir in peas. Drop dough by rounded tablespoonfuls onto chicken vegetable 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.

Recipe from Betty Crockers Slow Cooker CookBook

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