Slow-Cooker Alfredo Chicken Biscuit Pot Pie
With a creamy, comforting base and fresh toppings, this flavorful slow-cooker dinner is a little bit pot pie and a little bit chicken Florentine.
Ingredient
- 3 cups shredded cooked chicken
- 4 green onions, thinly sliced
- 1 jar (15 oz) Alfredo pasta sauce
- 5 cloves garlic, finely chopped
- 1 tablespoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- Biscuits
- 4 tablespoons butter, melted
- 1 tablespoon Italian seasoning
- 3/4 teaspoon garlic powder
- 1 can (16.3 oz) refrigerated Southern Homestyle Original Biscuits (8 Count)
- Toppings
- 2 cups chopped fresh baby spinach leaves
- 1/2 cup shredded mozzarella cheese (2 oz)
- 1/2 cup diced plum (Roma) tomato
Direction
- Spray 5- to 6-quart oval slow cooker with cooking spray. In slow cooker, mix Chicken ingredients, tossing to coat. Spread mixture evenly in bottom of slow cooker.
- In medium bowl, mix melted butter, 1 tablespoon Italian seasoning and the garlic powder. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; stir into mixture in bowl. Place in even layer over chicken mixture in slow cooker.
- Cover top of insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on High heat setting 2 to 3 hours. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown.
- Top mixture with chopped spinach, then sprinkle mozzarella cheese over top. Return lid to slow cooker; cook 5 to 10 minutes longer or until cheese melts.
- Sprinkle with tomato. Serve warm
