The other day I made this recipe, Chicken and Biscuit Pockets, for lunch. Having shredded zucchini and squash in it, I was wondering how it would be received by my youngest son. They came out of the oven, and I put one on his plate. He took a bite then looked at me and said that it was good. He then asked what was in them.
I rattled off the ingredients: chicken, zucchini, squash, cheese and covered with Grands biscuits. He then replied, “Of course they are good, Grands!”
They were really good and as I substituted zucchini and yellow squash in place of the summer squash, I can see a lot of variation working here. I also had some Jarlsberg cheese I wanted to use up so I put that in place of the Cheddar or Monterrey Jack.
The mayo and mustard are for a dip.
Shred the squash and mix with the cheese and chicken.
Roll out the biscuits just a bit, place a scoop of the chicken mixture inside then fold over and pinch the edge shut.
A few dipping sauces.
Surprisingly light and tasty!
Chicken and Biscuit Pockets
prep 20 mins ∙ source Recipe.com
- 1 6 ounce package (5) refrigerated buttermilk biscuits
- 1/2 cup finely chopped cooked chicken
- 1/3 cup coarsely shredded yellow summer squash
- 1/4 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup mayonnaise
- 1 tablespoon honey mustard
- 1/2 cup bottled ranch salad dressing
Preheat oven to 400 degrees F. 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.* Arrange filled biscuits on an ungreased baking sheet. Bake in the preheated oven 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. Makes 5 servings.
Per Serving: cal. (kcal) 414, Fat, total (g) 34, chol. (mg) 30, sat. fat (g) 7, carb. (g) 19, Monosaturated fat (g) 1, Polyunsaturated fat (g) 19, fiber (g) 0, sugar (g) 2, pro. (g) 8, vit. A (IU) 48.59, vit. C (mg) 1.18, Thiamin (mg) 0.02, Riboflavin (mg) 0.05, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 663, Potassium (mg) 74, calcium (mg) 50.48, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet