Spinach, artichoke and chicken stuffed biscuits

Cut up defrosted chicken strips, squeezed spinach and artichoke hearts; mix with cream cheese, then salt, pepper and garlic powder.

Flatten each refrigerator biscuit by hand into a roughly five-inch circle.

Fill, fold into a half-moon and seal the edge well or they will come apart.

Place on a parchment-lined baking sheet and bake at 375.

Brush with butter mixed with a little parsley and garlic; cool slightly.