Curried Chicken Packets


Dipping Sauce:

1 cup orange marmalade
2 tablespoons soy sauce
2 teaspoons Dijon mustard
1/2 teaspoon ground ginger


1 cup finely chopped cooked chicken
1/2 cup finely shredded Monterey Jack cheese (2 oz)
1/4 cup golden raisins, chopped
1 medium green onion, finely chopped (1 tablespoon)
1 tablespoon finely chopped fresh parsley
1/2 teaspoon ground ginger
1 teaspoon ground curry
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
1 egg
1 teaspoon water
1 tablespoon toasted sesame seed, if desired


In small bowl, mix dipping sauce ingredients with wire whisk; set aside.

Heat oven to 350°F. Grease 2 cookie sheets with shortening, or spray with cooking spray. In medium bowl, mix chicken, cheese, raisins, onion, parsley, ginger and curry until well blended. Cover and refrigerate.

Working with 4 biscuits at a time, evenly split each biscuit between layers into thirds. Refrigerate remaining 4 biscuits. Gently stretch each third of dough. Place 1 tablespoon chicken mixture in center of each; fold 2 sides upward, forming standing half-moon shape.
Pinch edges tightly to seal. Place on cookie sheet, pinched edges up.

In small bowl, beat egg and water. Brush tops of each packet with egg, and sprinkle with sesame seed.

Bake 12 to 15 minutes or until tops are golden brown and filling is hot. Repeat with remaining dough and filling. Serve warm or cold with dipping sauce.

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