Chicken and Biscuit Pockets

Call it a snack, an appetizer, or lunch, this cheesy chicken and biscuit sandwich is a warm must-have treat.

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  • Makes: 5 servings
  • Prep: 20 mins
  • Bake: 10 mins 400°F

Chicken and Biscuit Pockets

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Directions

  1. 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.
  2. 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.

From the Test Kitchen

*

For a tighter seal, press edges with the tines of a fork.

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Nutrition Facts (Chicken and Biscuit Pockets)

  • Per serving:
  • 414 kcal ,
  • 34 g fat
  • (7 g sat. fat ,
  • 19 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 30 mg chol. ,
  • 663 mg sodium ,
  • 19 g carb. ,
  • 0 g fiber ,
  • 2 g sugar ,
  • 8 g pro.
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