1 cup sour cream
1 tablespoon flour
1 envelope chicken gravy mix
1 cup water
1 pound boneless skinless chicken breast
halves, cut into 1-inch pieces
1 (16 ounce) package frozen stew vegetables, thawed
1 (4 ounce) can sliced mushrooms
1 cup frozen peas, thawed
1 1/2 cups biscuit baking mix
4 scallions, chopped
1/2 cup milk
Mix sour cream, all-purpose flour, gravy mix and water in 3 1/2- to 4-quart
crock pot until smooth. Stir in chicken, stew vegetables and mushrooms.
Cover and cook on LOW for 5 hours or until chicken is tender and sauce is
thickened. Stir in peas. Mix baking mix and scallions. Stir in milk just until
moistened. Drop dough by rounded tablespoonsful onto chicken-vegetable mixture.
Cover and cook on HIGH for 45 to 50 minutes or until wooden pick inserted in
center of dumplings comes out clean. Serve immediately.
