Chicken Pocket Pies - cooking recipe

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

Preparation

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.