Barbecue Chicken Skillet Pockets
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These Barbecue Chicken Skillet Pockets are a great way to use up leftover chicken! Refrigerated biscuits, shredded chicken, barbecue sauce and cheese is all you need for these fun little pockets.
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One of the ways I keep my week-night meal prep quick and easy is to pre-cook large amounts of chicken at once, divide it into meal size portions and put it away in the freezer. Most of the time, I keep the chicken unseasoned so it can be used in any type of recipe, but barbecue chicken and fajita chicken can be very versatile, so I do add batches of these into my rotation every so often.
These Barbecue Skillet Pockets are so easy and a was a great way to use the barbecue chicken from my freezer. Of course, you can use any type of pre-cooked chicken, all you have to do is add a little barbecue sauce!
What are some of your favorite quick weeknight meals? I would love to hear from you!
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Barbecue Chicken Skillet Pockets
Description
These Barbecue Chicken Skillet Pockets are a great way to use up leftover chicken! Refrigerated biscuits, shredded chicken, barbecue sauce and cheese is all you need for these fun little pockets.
Ingredients
- Chopped or shredded chicken
- Barbecue sauce
- Shredded cheese
- Canned biscuits (I used wal-mart brand biscuits which are kind of small – portion control, ha ha!)
- Chopped red onion (optional)
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Instructions
- Combine the chicken with a little barbecue sauce until the chicken is well coated with the sauce.
- Use a rolling pin to flatten the biscuit into a circle.
- Spoon a little chicken on to the middle of the circle, top with a bit more barbecue sauce, shredded cheese and optional red onions.
- Fold the biscuit circles in half and seal the edges with your fingers.
- Transfer to a lightly oiled frying pan heated to medium and cook about 3 to 4 minutes per side until golden brown and the biscuit is cooked through. (That’s why it is helpful to roll the biscuit dough very flat.)
Serve and enjoy…
