3 oz. cream cheese
2 1/2 tbsp. melted butter
2 c. cooked chicken or turkey, finely chopped
1 tbsp. chopped chives
2 tbsp. chopped onions
2 tbsp. milk
1/4 tsp. salt
10 Hungry Jack buttermilk biscuits or 4 pastry pockets

Blend cream cheese and butter until smooth. Add chives, onion and milk. Mix in with spoon the chicken or turkey.

Flatten biscuits with palms of hands or slightly flatten pastry pockets. Place mixture on biscuits. Place another biscuit or fold over pastry pocket. Pinch edges together with a fork. Place on greased cookie sheet. Bake at 350 degrees for 20 to 25 minutes.

SAUCE TO TOP THEM WITH: Use either cream of chicken or cream of mushroom soup mixed with approximately 3/4 can of milk. Heat until hot. You can make the chicken mix ahead of time and freeze it for future use.