SLOW-COOKER ALFREDO CHICKEN BISCUIT POT PIE

Slow-Cooker Alfredo Chicken Biscuit Pot Pie image

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. Pillsbury™ refrigerated biscuits make this weeknight meal even easier.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h30m

Yield 8

Number Of Ingredients 13

Ingredients

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
4 tablespoons butter, melted
1 tablespoon Italian seasoning
3/4 teaspoon garlic powder
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
2 cups chopped fresh baby spinach leaves
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup diced plum (Roma) tomato

Steps:

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.

Nutrition Facts : Calories 540, Carbohydrate 32 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 5 g, TransFat 1 1/2 g