Chicken Pocket Pies
photo by Pamela
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
5
ingredients
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 2 boneless skinless chicken breasts
- 1 -2 tablespoon garlic salt
- 1⁄2 cup onion
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons flour
- 1 cup chicken broth
- water (if needed)
- 2 tablespoons sour cream
- 2 tablespoons ranch dressing
- 2 -3 slices bacon
- 1 cup cheddar cheese
directions
- Cut chicken into super thin strips, about 1 inch long; chop Onions into the same shape and size as the chicken.
- Heat a skillet over high heat adding 1 tbsp each oil and butter.
- Season chicken with garlic salt, and add to the hot skillet.
- Add onions to pan and caramelize as the chicken cooks through.
- Remove chicken and onions from pan and set aside.
- Using the chicken and onion drippings create a pan gravy by adding 1 tablespoons more oil and butter and flour directly to chicken pan.
- Let cook for a minute or two, stirring constantly.
- Add chicken broth and let simmer and reduce until thickened, adding water if needed.
- When sauce thickens, add sour cream and ranch dressing stirring until well blended.
- Pour some of the gravy over the chicken onion mixture just until coated- Not dripping wet!
- Cook bacon in a pan until crisp; set aside.
- Separate crescent triangles and roll out a bit.
- In the center of the rolled-out biscuit add 3 tbsp chicken, some crumbled bacon, and 2 tablespoons of cheese.
- Top with another crescent triangle, sealing by taking a fork, and pinching the ends shut.
- Poke top of Pocket Pies to let steam out.
- Place on a baking sheet, and bake according to crescent directions.
Reviews
RECIPE SUBMITTED BY
Juju Bee
Alexandria, Virginia