Chicken Stroganoff and Dumplings

4 servings

1 cup sour cream
1 tablespoon flour
1 envelope chicken gravy mix
1 cup water
1 pound boneless skinless chicken breast halves, cubed
16 ounces frozen stew vegetables, thawed
4 ounces sliced mushrooms
1 cup frozen peas, thawed
1 1/2 cups biscuit baking mix
4 green onions, chopped
1/2 cup milk

Combine sour cream, flour, gravy mix and water in a 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 green onions. Stir in milk just until moistened. Drop dough by rounded tablespoonsful onto chicken mixture. Cover and cook on HIGH for 45-50 minutes or until a wooden pick inserted in center of dumplings comes out clean. Serve immediately.