1 C. sour cream
1 T. flour
1 envelope chicken gravy mix
1 C. water
1 lb. boneless skinless chicken breast halves, cut into 1-inch pieces
1 (16 oz.) pkg. frozen stew vegetables, thawed
1 (4 oz.) can sliced mushrooms
1 C. frozen peas, thawed
1 1/2 C. biscuit baking mix
4 scallions, chopped
1/2 C. milk

Mix sour cream, all-purpose flour, gravy mix and water in 3 1/2-
to 4-quart crockpot 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.

Yields 4 servings.

B-man :wink: