Chicken Breast Recipes » Chicken Pot Pie » Chicken Stroganoff Pot Pie

Chicken Stroganoff Pot Pie

Slow cooker pot pie features filling prepared from chicken gravy mix, chicken broth, boneless chicken breast pieces, mixed vegetables, sliced mushrooms, sour cream, and peas. Filling topped with homemade biscuit mix.

Ingredients -

1 envelope Chicken Gravy Mix
1 (10-1/2 ounces) can Chicken Broth
1 pound Boneless Skinless Chicken Breasts, cut to 1-inch pieces
1 (16 ounces) package Frozen Stew Vegetables, thawed and drained
4 ounces Sliced Mushrooms, drained
1/2 cup Sour Cream
1 tablespoon All-Purpose Flour
1-1/2 cups Baking Mix
4 Medium Green Onions, chopped
1/2 cup Whole Milk
1 cup Frozen Peas, thawed

Preparation:

1. Whisk together the chicken broth and gravy mix until smooth.

2. Pour the mixture into your crock pot.

3. Add the chicken pieces, frozen veggies and mushrooms, stirring to coat.

4. Cover and cook until the chicken is tender, which takes about 5 to 6 hours on LOW.

5. In a bowl, combine the flour and sour cream and mix well.

6. Pour the mixture into the crock pot about 45 minutes before you are ready to serve.

7. Add the frozen peas and gently stir.

8. In another bowl, combine the baking mix, chopped onion and milk.

9. Drop dough by rounded teaspoons on top of the crock pot mixture.

10. Cover and cook until the biscuits are done, which takes about 45 to 50 minutes.

Chicken Breast Recipe Tip
Sliced Mushrooms

	Sliced mushrooms like button or crimini are a great choice for pot pies. You could substitute canned or frozen if necessary. Consider sautéing the fresh mushrooms and removing some of their liquid before adding them into your chicken pot pie filling.

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