Ingredients:

1 cup sour cream
1 tablespoon Gold Medal all-purpose flour
1 envelope (.87 to 1.2 oz) chicken gravy mix
1 cup water
1 lb. boneless, skinless chicken breast halves, cut into 1′ pieces
1 16 oz. bag frozen stew vegetables, thawed
1 4-oz. jar sliced mushrooms, drained
1 cup frozen peas, thawed
1 1/2 cups Bisquick Original or Reduced Fat baking mix
4 green onions, chopped
1/2 cup milk

Directions:

Mix sour cream,flour,gravy mix and water in 3 1/2 to 4-quart Crock pot until smooth.Stir in chicken, stew vegetables and mushrooms.Cover and cook on low heat setting 4 hours or until chicken is 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-vegetable mixture.Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.