Serves: 6
Total Calories: 2,337
Preheat oven to 450°F.
Place the biscuit dough on a smooth, flour dusted surface. Pat dough to 1/4-inch thickness. Cut out round circles. (I usually use the lid of a canning jar.) Place the cut biscuits on a cookie sheet. Bake for 10 to 15 minutes.
While the biscuits are cooking, combine the chicken and cream cheese in a pan. Heat on medium low until cheese is melted. Stir often so it doesn't burn or stick to the bottom of the pan. Mix in ranch powder.
When the biscuits come out of the oven, cut each one in half and place a heaping teaspoon of chicken mixture on the bottom half. Replace the tops.
Pour chicken gravy over the top of the biscuits and serve.
This Chicken Pillows recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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