1 envelope chicken gravy mix
1 (10 1/2 ounce) can chicken broth
1 pound boneless chicken breasts, cut into 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 (Bisquick or Jiffy)
4 medium green onions, chopped
1/2 cup milk
1 cup frozen peas, thawed

Combine gravy mix and broth; stir until smooth. Pour into crockpot. Add chicken, vegetables and mushrooms. Cover and cook on LOW for 5-6 hours until chicken is tender.

Separately, combine sour cream and flour; pour into crockpot 45-50 mintues 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 45-50 minutes until biscuit topping is done.