1 envelope chicken gravy mix
10 1/2 ounce can chicken broth
1 pound boneless chicken breasts; cut to 1 inch pieces
16 ounces frozen stew vegetables; thawed, drained
4 ounces sliced mushrooms; drained
1/2 cup sour cream
1 tablespoon flour
1 1/2 cups baking mix
4 medium green onions; chopped
1/2 cup milk
1 cup frozen peas; thawed
Combine gravy mix and broth; stir to smooth. Pour into crockpot. Add chicken, vegetables and mushrooms. Cover and cook on low for 5 to 6 hours until chicken is tender. Separately, combine sour cream and flour; pour into crockpot 45 to 50 minutes before serving. Add frozen peas; stir. Combine baking mix and chopped onions; stir in milk. Drop dough by rounded teaspoons onto chicken/vegetable mixture. Cover; and cook on high 45 to 50 minutes until biscuit topping is done.
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