Chicken Biscuits are a recipe that we completely made up. Many years ago now, we were trying to find something for dinner. We had the most random assortment of food in the pantry. So we started looking online for ideas on what to do with it all and didn’t find much. After searching for a while, Justin said, “Let’s just start cooking and see what we come up with.”
So we combined a few different ideas, added our own, and came up with our recipe for chicken biscuits. Over time, we have tweaked the recipe, and now it is a pretty solid meal for us. The original recipe did not include ranch powder, but they needed something more and that made all the difference! I always have ranch powder on hand for making Veggie Pizza.
Chicken biscuits are a meal that can be made by yourself. But I find it easier if Justin is able to help cook. It helps to have one person hold the biscuit while the other fills it. I’ve done it by myself, but the process is much quicker and smoother when there are two people.
My recipe calls for boiling some boneless, skinless chicken breasts and shredding it. But you could also use a rotisserie chicken which would give you light and dark meat.
Another win for us: the boys will eat these! They don’t know that there are a few good things in there, and they like the flavor. We have a hard time getting my oldest to eat meat, and he will eat the chicken in these.
This is also another recipe that will reheat well and is great for taking to work because they are very filling. I can usually only eat one biscuit at a meal.
Step by Step
Preheat the oven to 350F. Boil the chicken until it’s cooked through. Shred the chicken. I like to use the paddle attachment on my stand mixer to make it quick and easy. You just have to constantly watch because it will go from shredded to mush very quickly! Or you can cut the chicken into bite-sized pieces.
In a large mixing bowl, combine the cream cheese, croutons, onion powder, milk, pepper, ranch, and garlic powder. Add in the chicken. Stir until everything is well mixed.
Flatten the biscuits to spread them out until they are about 1/4″ thick. Fill the biscuits with a large scoop of the chicken mixture. You should use about 1/8 of the mixture since you will be making 8 biscuits.
Fold the biscuit over, similar to a calzone. Use a fork to go around the edges and seal it.
Repeat this process for each of the biscuits. Then bake for about 15 minutes, until the biscuits are golden brown on top. Serve immediately. Once cooled, leftovers can be refrigerated. Reheat in the oven or microwave.
Originally Published On: January 26, 2016
Last Updated On: December 2, 2019
- 3 chicken breasts (boneless, skinless)
- 8 oz cream cheese (softened)
- 1/2 cup Italian style croutons (crushed)
- 1 tbsp onion powder
- 2 tbsp butter
- 2 tbsp milk
- 1/2 tsp pepper
- 1 pkg ranch dressing powder
- 1/2 tsp garlic powder
- 1 can homestyle biscuits
- 2 tbsp butter (melted)
- Preheat oven to 350F
- Boil chicken until cooked through, then cut into bite-sized pieces
- In a large bowl, combine all other ingredients with chicken except biscuits and melted butter
- Flatten biscuits and spread with 1/8 chicken mixture
- Fold biscuit over like a calzone
- Fork edges to seal
- Brush with melted butter
- Repeat for all biscuits
- Bake about 15 minutes or until biscuits are golden brown
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