Recipe

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• 1 (8 oz) can refrigerated crescent dinner rolls
• 2 boneless skinless chicken breasts
• 1 -2 tbsp garlic salt
• 1/2 cup onion
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tbsp butter
• 2 tbsp flour
• 1 cup chicken broth
• water ( if needed)
• 2 tbsp sour cream
• 2 tbsp ranch dressing
• 2 -3 slices bacon
• 1 cup cheddar cheese

• 1 Cut chicken into super thin strips, about 1 inch long; chop Onions into the same shape and size as the chicken.
• 2 Heat a skillet over high heat adding 1 tbsp each oil and butter.
• 3 Season chicken with garlic salt, and add to the hot skillet.
• 4 Add onions to pan and caramelize as the chicken cooks through.
• 5 Remove chicken and onions from pan and set aside.
• 6 Using the chicken and onion drippings create a pan gravy by adding 1 tablespoons more oil and butter and flour directly to chicken pan.
• 7 Let cook for a minute or two, stirring constantly.
• 8 Add chicken broth and let simmer and reduce until thickened, adding water if needed.
• 9 When sauce thickens, add sour cream and ranch dressing stirring until well blended.
• 10 Pour some of the gravy over the chicken onion mixture just until coated- Not dripping wet!
• 11 Cook bacon in a pan until crisp; set aside.
• 12 Separate crescent triangles and roll out a bit.
• 13 In the center of the rolled-out biscuit add 3 tbsp chicken, some crumbled bacon, and 2 tablespoons of cheese.
• 14 Top with another crescent triangle, sealing by taking a fork, and pinching the ends shut.
• 15 Poke top of Pocket Pies to let steam out.
• 16 Place on a baking sheet, and bake according to crescent directions.