Chicken and Stuffing Pockets Recipe

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I know that Thanksgiving is long gone, but a friend made a Turkey and Stuffing Pockets Recipe for me last fall and I became so obsessed with it that I switched the recipe up to use either turkey or chicken. So, now it’s basically just a Chicken and Stuffing Pockets Recipe, which I see as a form of handheld chicken pot pie.

It’s pretty delicious…a true comfort food!

Chicken and Stuffing Pockets Recipe

Doesn’t it look amazing?! This Chicken and Stuffing Pockets Recipe is basically a Sunday dinner rolled into one flaky, delicious little roll. You can think of it like a homemade Hot Pocket, minus the microwave or sleeve. And while you can definitely serve it up with some veggies, I like it just as it is…carbohydrate heaven!

Chicken and Stuffing Pockets Recipe

Chicken and Stuffing Pockets Recipe

Ingredients

  • 1 tube large biscuits (8 count)
  • 1 cup cooked turkey
  • 1 cup prepared stuffing
  • gravy, heated and ready to serve

Directions

Preheat oven to 375.

On a parchment lined baking sheet, flatten biscuits until they are double in size.

Place a small amount of turkey and stuffing on half of each biscuit round. Fold the biscuit in half and use a fork to press the seams together. Press firmly.

Bake for 11-13 minutes until golden brown.

Serve with gravy and enjoy!

Chicken and Stuffing Pockets Recipe

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