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BBQ Chicken Stuffed Potato Skins

These golden chicken stuffed biscuits are filled with shredded chicken, cream cheese, cheddar, peas, and carrots. Refrigerated biscuit dough makes them an easy appetizer, party snack, or quick family meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Finger food, Snack
Cuisine: American
Calories: 335
Ingredients Method Notes

Ingredients
  

For the chicken filling
  • 2 cups finely shredded cooked chicken
  • 4 ounces cream cheese softened
  • 1 cup shredded sharp cheddar cheese
  • ½ cup frozen peas and carrots thawed and patted dry
  • 2 tablespoons chicken broth or milk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon fine salt
  • ⅛ teaspoon ground black pepper
For the biscuits
  • 1 package refrigerated large biscuits 8-count
  • 2 tablespoons unsalted butter melted
  • ⅛ teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley optional

Method
 

  1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
  2. Place the softened cream cheese in a medium bowl and stir until smooth.
  3. Add the chicken, cheddar, peas and carrots, chicken broth, garlic powder, onion powder, thyme, salt, and black pepper.
  4. Stir until evenly combined. The filling should be creamy but thick enough to hold its shape.
  5. Separate the refrigerated biscuits. Flatten each biscuit into an approximately 5-inch circle.
  6. Place approximately ⅓ cup of chicken filling in the center of each dough circle.
  7. Bring the edges of the dough over the filling and pinch them firmly together.
  8. Place each stuffed biscuit seam-side down on the prepared baking sheet, leaving approximately 2 inches between them.
  9. Combine the melted butter and garlic powder. Brush the mixture lightly over the biscuits.
  10. Bake for 15–19 minutes, or until the tops and bottoms are golden and the biscuit dough is completely cooked.
  11. Rest for 5 minutes. Garnish with chopped parsley and serve warm.

Notes

  • Use fully cooked chicken and shred it finely.
  • Keep the biscuit dough refrigerated until the filling is ready.
  • Pat thawed vegetables dry to prevent a watery filling.
  • Add only enough broth or milk to make the filling creamy.
  • Do not overfill the biscuits.
  • Keep the dough edges clean and pinch the seams firmly.
  • Bake the biscuits seam-side down.
  • Cover the tops loosely with foil if they brown too quickly.
  • Refrigerate leftovers for up to three days.
  • Nutrition will vary according to the biscuit dough and cheese brands used.

Nutrition Per Biscuit—Estimated

  • Calories: 335
  • Protein: 19 g
  • Fat: 19 g
  • Carbohydrates: 23 g