Preheat oven to 375 F and line an insulated baking sheet with parchment paper.
Place one biscuit on the parchment and flatten it with the heel of your hand. Start at the center and work your way outward.
Add 1 1/2 tablespoons of blueberry pie filling to the center of the flattened biscuit.
Lift one side of the biscuit and bring it over the top of the pie filling and press the edges together with your finger.
Crimp the edges with a fork and cut a small slit or two in the top of the pie. Repeat these steps for all eight biscuits, using a separate cooking sheet if needed.
Bake in preheated oven for 12-15 minutes, or until light golden brown.
Remove from oven and allow to cool for five minutes. Transfer to a cooling rack to cool completely.
Combine powdered sugar with half of the milk. Continue mixing and dribbling in small amounts of milk until mixture is a thick drizzling consistency.
Place waxed paper under cooling rack and drizzle glaze over the pies. Allow glaze to set and serve.