Chicken Stroganoff Pot Pie

One of the best things I ever bought for my kitchen is my slow cooker.  Unfortunately, I don't use it nearly as often as I'd like since it requires me to plan out what I want for dinner more than an hour ahead and most of my decisions great and small tend to be made randomly and on very short notice.  Today seemed like a good slow cooker day, though, since I flipped through my Betty Crocker cookbook early enough to decide what I wanted and get the ingredients from the store and actually have it cooked at a normal dinner time.

For the chicken stroganoff pot pie, you'll need 1 envelope of chicken gravy mix; 1 10.5 oz can of chicken broth; 1 lb boneless, skinless chicken breasts; 1 16 oz bag frozen stew vegetables (carrots, onions, potatoes, and celery), thawed; 1 4.5 oz jar sliced mushrooms; 1/2 C sour cream; 1 Tbsp flour; 1 1/2 C Bisquick; 4 green onions, chopped; 1/2 C milk.  The cookbook recipe also calls for 1 C frozen peas, thawed, but I left them out.  Who likes peas?  Not me!

I like that Farm Fresh very clearly labels them "stew vegetables" so there's no confusion.

Cut up the chicken so it's in nice little bite-sized pieces, about an inch long or thereabouts.

Mmmmm....salmonella....

In your slow cooker, whisk together the gravy mix and the chicken broth.  Then add in the chicken, stew vegetables, and mushrooms. 

Put on the cover, set your cooker to "low" and sit there watching it for the next 4-5 hours.  Or go do something else, like your taxes, cleaning your apartment, catching up on Downton Abbey, and/or saving the Capitol Wasteland from super mutants and the Enclave.  Whatever floats your boat.  When the time's up, mix the sour cream and flour together and then stir into the chicken mix.

Put the cover back on and turn up the cooker to "high".  This time it's only going to cook for 20 minutes.  In the meantime, chop up your green onions and, in a medium bowl, combine them with your Bisquick (and the, ugh, peas if you're so inclined).  Stir in the milk.  Once the 20 minutes is up, drop spoonfuls of the dough on top of the chicken.

No peas here!

Put the cover back on and continue to cook on "high" for another 45-50 minutes, or until you can put a toothpick in your dumplings and it comes out clean.  And that's it!  You've got yourself a nice hearty dinner full of (non-pea) vegetables, so it counts as "healthy" in my book.  It also warms up pretty well, so if you're a lonely shell of a human being like myself who only has themselves to cook for, you've got plenty of leftovers!  Awesome!

I've been smelling this cook all day and let me tell you, it was worth the wait!