Chicken and Biscuit Pockets

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READY IN: 30mins
Recipe by Mizoblivious

My daughter loves to eat these, and it's a great way to sneak in some veggies. Sometimes I use large refrigerated croissants instead of the biscuits. I also buy the precooked chicken breast and toss it in the food processor to save time. EAT, Fall 2006

Ingredients Nutrition

  • 1 (6 ounce) package refrigerated buttermilk biscuits
  • 12 cup finely chopped cooked chicken
  • 13 cup coarsely shredded summer squash
  • 14 cup shredded monterey jack cheese or 14 cup cheddar cheese
  • 12 cup mayonnaise
  • 1 tablespoon honey mustard
  • 12 cup bottled ranch salad dressing


  1. Preheat oven to 400.
  2. Separate biscuits and flatten each with the palm of your hand to a 3 1/2 inch circle.
  3. Divide chicken, squash, and cheese evenly among dough circles, placing filling on one side of each dough circle.
  4. Fold the other sides of dough circles over filling.
  5. Pinch edges well to seal.
  6. For a tighter seal, press edges with the tines of a fork.
  7. Arrange biscuits on an ungreased baking sheet.
  8. Bake about 10 minutes, or until golden.
  9. Meanwhile, in a small bowl, stir together mayonnaise and mustard.
  10. Serve mayonnaise mixture and ranch dressing as dipping sauces for warm biscuits.

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