This is an inviting meal that is hearty and fills you up. The biscuits are a nice touch, and soak up all the yummy goodness.
The prep time for this is minimal but it tastes like you've been working away in the kitchen all day.
Slow Cooker Chicken Stroganoff Pot Pie
1 - 10.5 oz can condensed chicken broth (regular chicken broth works just fine)
3 chicken breast, thawed
1 bag frozen stew veggies, thawed, drained
1 cup frozen peas, thawed, drained
1/2 cup sour cream
1 Tbsp flour
1 1/2 cups Bisquick
4 green onions, chopped
1/2 cup milk
1 gallon freezer bag
1 sandwich zip lock bag
1 crock pot liner
To prep the meal:
In a large mixing bowl; mix gravy mix and broth until smooth.
Stir in chicken and stew veggies.
Place in freezer bag.
Chop up green onions, place in sandwich zip lock and seal within the gallon freezer bag.
Freeze all contents.
To make the meal:
Thaw broth/chicken/veggie mix.
Place broth/chicken veggie mix in crock pot, on low, for 6 hours.
After 6 hours stir in peas.
Mix sour cream and flour into the crock pot.
Cover and cook on high for 20 minutes.
In a small bowl stir Bisquick and green onions; stir in milk just until moistened.
Drop dough by rounded tablespoon full on to hot chicken mixture.
Cover and cook, on high, for an additional 45-50 minutes, or until toothpick inserted in center of biscuits comes out clean.
Source: Betty Crocker