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