Easy Chicken Turnovers

Print PrintShare with Friends


I adopted this recipe from the Recipezaar account as I am always on the look out for make ahead recipes. I think these will freeze well and I look forward to trying that. This is the original introduction: "I needed to use up some cooked chicken and also wanted something quick, so, this is what I came up with. It was a hit at my house, I hope it is at yours too!(:" (thanks cbw)

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 (10 ounce) can cream of chicken soup
  • add   1 (16 1/3 ounce) can refrigerated biscuits (I use Pillsbury Grands)
  • add   1/4 cup Italian seasoned breadcrumbs
  • add   2 cups cubed chickens
  • add   1 cup shredded cheese (I use colbyjack, but that's just a personal preference)
  • add   2 tablespoons melted butter or butter-flavored cooking spray
  • add   salt and pepper


  1. Heat oven to 375°F.
  2. Mix soup, chicken, cheese, and salt and pepper in small bowl.
  3. Roll or pat each biscuit into 5inch circle and place about 1/4cup filling on each circle.
  4. Wrap dough around chicken and press the edges to seal.
  5. Place on ungreased cookie sheet and top with butter and bread crumbs.
  6. Bake at 375 for 20-25 minutes, or until golden brown and enjoy!