SLOW-COOKIN CHICKI-POO POT PIE STROGANOFF

1 ENVELOPE CHICKEN GRAVY
1 ( !6 oz) CONDENSED CHICKEN BROTH
1 lb. SKINLESS BONELESS CHICKEN BREASTS CUT INTO 1 IN. PIECES
4 CARROTS  (chopped)
4 CELERY STALKS (chopped)
4 POTATOES (chopped)
4 MEDIUM GREEN ONIONS (chopped)
1 4oz. JAR SLICED MUSHROOMS (drained)
1 cup  SOUR CREAM
2 tbsp. FLOUR
2 cups BISQUICK ORIGINAL
1 cup MILK
1cup FROZEN PEAS (thawed)
1cup CHARDONNAY (your favorite)




 BRAISE  CHICKEN IN FRYING PAN .  MAKING SURE TO CREATE A BROWNING PASTE ON BOTTOM OF PAN TO ADD FOR FLAVOR WHEN CHICKEN HAS BROWNED NICELY. REMOVE CHICKEN AND SET ASIDE. ADD FLOUR TO CREATE ROUX . NOW ADD CHARDONNAY TO DEGLAZE PAN.  RETURN CHICKEN TO SLOW-COOKER.  ADD   GRAVY MIX / BROTH/  VEGGIES/ MUSHROOMS.
COVER AND COOK ON LOW SETTING FOR 4HRS. OR UNTIL CHICKEN IS TENDER.
MIX SOUR CREAM AND FLOUR. STIR SOUR CREAM MIXTURE INTO CHICKEN MIXTURE.
.COVER AND COOK ON HIGH SETTING ABOUT 20MIN.
MIX BISQUICK AND GREEN ONIONS, STIR IN MILK JUST UNTIL MOISTENED . STIR IN PEAS. DROP DOUGH BY ROUNDED TABLESPOONS ONTO CHICKEN VEGGIE MIXTURE.
COVER AND COOK FOR 45/ 50 MINUTES LONGER. OR UNTIL TOOTHPICK INSERTED IN TOP OF MIXTURE COMES OUT CLEAN..  S E R V E   N O W !!!!!!!