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