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–+ servings

Chicken Stroganoff Pot Pie

Couverts4
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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 & 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.

Nutrition values

Calories: 510 kcal
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Course; Chicken / One Pot Dinner / Quiche