Total Time
30mins
Prep 10 mins
Cook 20 mins

I adopted this recipe from the Recipezaar account as I am always on the look out for make ahead recipes. I think these will freeze well and I look forward to trying that. This is the original introduction: "I needed to use up some cooked chicken and also wanted something quick, so, this is what I came up with. It was a hit at my house, I hope it is at yours too!(:" (thanks cbw)

Ingredients Nutrition

  • 1 (10 ounce) can cream of chicken soup
  • 2 cups cubed chicken
  • 1 cup shredded cheese (I use colbyjack, but that's just a personal preference)
  • salt and pepper, to taste
  • 1 (16 1/3 ounce) can refrigerated biscuits (I use Pillsbury Grands)
  • 2 tablespoons melted butter or 2 tablespoons butter-flavored cooking spray
  • 14 cup Italian seasoned breadcrumbs

Directions

  1. Heat oven to 375°F.
  2. Mix soup, chicken, cheese, and salt and pepper in small bowl.
  3. Roll or pat each biscuit into 5inch circle and place about 1/4cup filling on each circle.
  4. Wrap dough around chicken and press the edges to seal.
  5. Place on ungreased cookie sheet and top with butter and bread crumbs.
  6. Bake at 375 for 20-25 minutes, or until golden brown and enjoy!
Most Helpful

5 5

We called these pot pie turnovers, as they taste a lot like chicken pot pie. Very good. I made a batch and froze them for quick easy lunches or snacks. Just pop them in the microwave to thaw, and then into the toaster oven to brown them up a bit. Yummy!

4 5

These were good. I experimented with a few of them and added a blob of cream cheee before wrapping them up; yummy. I also enjoyed them as leftovers and had some salsa on them, made it a little mexican treat.

5 5

These were just excellent! Will be making these a lot. Thanks for posting.