I want to warn you guys, in the near future you may just find yourself inundated with egg recipes – quiches, frittatas, french toast, omelets you name it. You may find yourself asking, “Hey lady, when are you planning on getting off that train to Obsession Town?” It’s true, I love eggs, but more importantly, it’s because Himself is going to go pick up some chickens tomorrow. We found ourselves with a deal we just couldn’t refuse – five chickens and a coop. We may already have a chicken coop attached to the barn, but I’m 100% certain that Himself will use the new one and find a way to combine the two into some sort of chicken castle or biddy bungalow.
Having a plethora of eggs on hand will also be an awesome excuse to break in my new (to me) ice cream maker. Who cares if blustery cold is just around the corner, it’s homemade ice cream! I’m getting a little a head of myself here. But, this gal is excited. Yeah, I know, now you just can’t help thinking that I may be the weirdest. But you know what? I’m ok with that.
So let’s talk a little about this recipe. Fancy, it ain’t, but easy, quick and comforting, well it’s all wrapped up here in this nice little pocket. Were you so inclined, you could totally make these biscuits from scratch, and get just a little bit fancier. Leftover rotisserie chicken would be pretty awesome in this recipe, but when I bake chicken, I tend to make a little extra, and keep it in the freezer. It makes my life so much easier, and who can’t get behind that. However you go, this meal is perfect for any busy night, we’re talking spinach artichoke dip marries chicken in a delicious, portable pocket.
Chicken, spinach, and artichoke pockets
2 Tablespoons butter
¼ cup onions, chopped
¼ cup artichoke hearts, chopped
1 cup spinach, packed tightly
1 cup cooked, shredded chicken
3 oz cream cheese softened
1 teaspoon garlic powder
½ cup mozzarella cheese
Jumbo refrigerated biscuits – 8 count package
Heat oven to 375 degrees.
Melt butter, in medium skillet. Saute onions in butter just until translucent, add spinach and artichoke hearts. Cook until spinach has wilted. Add chicken, cream cheese, and garlic. Cook over low heat stirring constantly until cream cheese has melted. Cool slightly. Stir in mozzarella when cooled.
Separate refrigerated biscuits. Pat or roll each biscuit until almost twice the original size. Fill one half of biscuit with filling, fold in half, and crimp edges with fork. Place on lightly greased cookie sheet. Bake for 15-20 minutes until golden brown.
4 servings (2 pockets each)
Prep time 25 minutes
Cook time 20 minutes