Chicken and Biscuit Pockets

Here is another easy one. Do it the quick way and you can have it all prepaired by the time the oven heats up. Or you can make them more from scratch and it's like 20 minuts prep time. Whenever I cook chicken I like to make extra just to keep in my fridge to be used for things just like this. It adds a little variety too because sometimes it'll be roasted chicken or shreaded or just chopped with different seasonings.


Start off preheating the oven to 400' F. Open up the refrigerator biscuit (like Pillsbury) and flatten them out so they are about 4 inches across. Then divide out your chicken squash and cheese evenly between all the biscuits. Fold the dough over the filling and pinch closed or use a fork to seal the edges really well. Put them on a cookie sheet and bake for 10 minutes.

While those are cooking mix together 1/4 cup mayo and 1 tbps honey mustard to make a tasty dip. Or you can dip them in ranch dressing.... or barbecue sauce... or whatever other sauce you like.

Ingredients

• 1  6-ounce package (5)  refrigerated buttermilk biscuits
• 1/2  cup  finely chopped cooked chicken
• 1/3  cup  coarsely shredded yellow summer squash (If i don't have fresh squash I use frozen green and yellow zucchini and cut each piece really small)
• 1/4  cup  shredded Monterey Jack or cheddar cheese

If you don't have biscuits in the fridge or if you're like me and never keep them in there here is my recipe for Buttermilk Biscuits. It makes enough for 16 of these chicken pockets or you can just bake half of it separate for dinner the next day.