1 cup fat-free sour cream
1 tablespoon Gold Metal all-purpose flour
1 envelope chicken gravy mix (approximately 1 ounce)
1 cup water
1 pound boneless skinless chicken breast, cut into 1-inch pieces
16 ounces frozen California blend vegetables, thawed
1 cup sliced mushroom, sauteed
1 cup frozen peas
10 ounces potatoes, peeled and cut into 1-inch pieces, about 2 medium peeled potatoes
1 1/2 cups Bisquick® baking mix
4 green onions, chopped (1/3 cups)
1/2 cup 1% low-fat milk
Mix sour cream, flour, gravy mix and water in 3-1/2 to 5-quart crockpot until smooth.
Stir in chicken, vegetables and mushrooms.
Cover and cook on low heat setting 4 hours or until chicken in tender and sauce is thickened.
Stir in peas.
Mix baking mix and onions.
Stir in milk just until moistened.
Drop dough by rounded tablespoonfuls onto chicken-vegetables mixtures.
Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of dumplings coming out clean.