Chicken and Biscuit Pockets
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
5
ingredients
- 1 (6 ounce) package refrigerated buttermilk biscuits
- 1⁄2 cup finely chopped cooked chicken
- 1⁄3 cup coarsely shredded summer squash
- 1⁄4 cup shredded monterey jack cheese or 1/4 cup cheddar cheese
- 1⁄2 cup mayonnaise
- 1 tablespoon honey mustard
- 1⁄2 cup bottled ranch salad dressing
directions
- Preheat oven to 400.
- Separate biscuits and flatten each with the palm of your hand to a 3 1/2 inch circle.
- Divide chicken, squash, and cheese evenly among dough circles, placing filling on one side of each dough circle.
- Fold the other sides of dough circles over filling.
- Pinch edges well to seal.
- For a tighter seal, press edges with the tines of a fork.
- Arrange biscuits on an ungreased baking sheet.
- Bake about 10 minutes, or until golden.
- Meanwhile, in a small bowl, stir together mayonnaise and mustard.
- Serve mayonnaise mixture and ranch dressing as dipping sauces for warm biscuits.
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RECIPE SUBMITTED BY
I guess would still consider myself a 'newbie' cook. I love trying new recipes, but am still trying to perfect my techniques. I never grew up learning to cook, and only started when I met my husband. And then it was only on occasion that I would attempt something. After my 3 year old daughter was born, I fugred I should brush up on my skills. So for the past three years I have been trying to cook some good food for the fam. I'm a still a bit slow in the kitchen, so I'm usually looking for quicker meals. 30 minutes usually means an hour for me ;)
I'm a waitress, and my husband is also in the food and beverage industry, so we both appreciate good food. We like to eat out as much as we can, anywhere and everywhere.
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