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Freezer-Friendly Chicken Philly Biscuit Bombs

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Freezer-Friendly Chicken Philly Biscuit Bombs
  • Prep 30 min
  • Total 40 min
  • Ingredients 7
  • Servings 8
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Based on our popular Philly Cheesesteak Biscuit Bombs, this chicken-filled version is freezer-friendly and so easy to assemble. You'll love this dinner winner!
By Pillsbury Kitchens
Updated May 11, 2021

Ingredients

  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 8 oz boneless skinless chicken breast, cut into 1/2-inch pieces
  • 2 1/4 teaspoons Montreal chicken seasoning
  • 1 cup shredded mozzarella and Provolone cheese blend (4 oz)
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Steps

  • 1
    Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.
  • 2
    In 10-inch nonstick skillet, melt butter over medium-high heat. Stir in onion, bell pepper and chicken; cook 5 to 7 minutes, stirring occasionally, until chicken is no longer pink and vegetables are tender. Stir in 2 teaspoons of the chicken seasoning. Remove from heat; cool 5 minutes. Stir in cheese.
  • 3
    Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart partially, leaving bottom and lower sides intact, forming a deep pocket. Place 1/4 cup chicken mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. Repeat for remaining biscuits. (Biscuits will be full.) Brush tops of biscuits with water; sprinkle with remaining 1/4 teaspoon seasoning.
  • 4
    Bake 15 to 18 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve immediately. Or if freezing for later use, transfer to cooling rack, and refrigerate until cool, about 45 minutes.
  • 5
    To Freeze and Reheat: Wrap each baked, cooled biscuit tightly in plastic wrap and a layer of foil. Transfer to large resealable freezer plastic bag; place in freezer. To reheat from frozen, remove one biscuit from storage bag; unwrap completely. Wrap biscuit in paper towel; place on microwavable plate. Microwave on Medium-Low (30%) 1 1/2 minutes; microwave on High 1 1/2 to 2 minutes or until biscuit bomb is heated through and center is at least 165°F. Let stand 1 minute before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    Let the dough stand 5 minutes after opening to make it easier to stretch over the filling.
  • tip 2
    Make sure the cheesy chicken mixture is completely inside the split biscuit, and press firmly to seal all sides before baking.
  • tip 3
    Use any flavor of refrigerated Pillsbury™ Grands!™ Flaky Layers Biscuits for this recipe.

Nutrition Information

270 Calories, 10g Total Fat, 14g Protein, 29g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Biscuit Bomb
Calories
270
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
640mg
27%
Potassium
115mg
3%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
4%
Sugars
6g
Protein
14g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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