These hearty, hand-held biscuits are stuffed with a rich Amish-style chicken casserole filling—think creamy chicken, tender veggies, and melted cheese, all wrapped in buttery, golden dough. Perfect for potlucks, weeknight dinners, or freezer meals!
📋 Ingredients (Serves 6–8)
For the Filling:
- 2 cups cooked chicken, shredded (rotisserie works great!)
- 1 cup frozen peas & carrots mix
- ½ cup finely diced onion
- 2 cloves garlic, minced
- 1 can cream of chicken soup (or homemade substitute)
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- ½ tsp poultry seasoning
- Salt & pepper to taste
For the Biscuit Dough:
- 2 cans (8-count) refrigerated buttermilk biscuits (like Pillsbury Grands)
- 4 tbsp melted butter
- 1 tsp garlic powder
- 1 tsp dried parsley
🔧 Step-by-Step Instructions
1. Prep the Filling
- In a large bowl, mix chicken, peas & carrots, onion, garlic, soup, sour cream, cheese, poultry seasoning, salt, and pepper.
- Warm in a skillet over low heat for 5 mins (helps flavors meld). Let cool slightly.
2. Assemble the Biscuits
- Preheat oven to 375°F (190°C). Grease a muffin tin or 9×13 baking dish.
- Flatten each biscuit into a 5-inch round (use a rolling pin or your hands).
- Fill each round with 2–3 tbsp chicken mixture. Fold edges up, pinch to seal, and place seam-side down in the pan.
3. Bake to Golden Perfection
- Mix melted butter, garlic powder, and parsley. Brush generously over biscuits.
- Bake 20–25 mins until golden brown and internal temp reaches 165°F.
🌟 Why You’ll Love This Recipe
✅ Easy shortcut – Uses canned biscuits for no-fuss prep!
✅ Freezer-friendly – Make ahead and reheat for quick meals.
✅ Crowd-pleaser – Kids and adults go crazy for these.
✅ Versatile – Swap chicken for turkey or add bacon for extra flavor.
💡 Pro Tips
✔ For extra crispiness, bake on a sheet pan instead of a dish.
✔ Short on time? Use pre-cooked frozen veggies.
✔ Make it spicy – Add diced jalapeños or hot sauce to the filling.