Spicy Chicken Pocket Sandwiches

  • 1 tsp. cooking fat (I opted for bacon fat)
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1/2 medium yellow onion, chopped
  • 1/4 tsp. chipotle powder (optional)
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. kosher salt
  • 2 T. chicken broth
  • 1 tsp. cornstarch
  • 1 c. cooked, diced chicken
  • 1 can (16.3 oz) refrigerated biscuits

Preheat the oven to 375°F.

Heat the cooking fat in a medium skillet over medium-high heat. Sauté the peppers and onions until they are softened and slightly caramelized. Stir in the seasonings, broth, cornstarch, and diced chicken and stir well to coat evenly with a thickened sauce. Remove from the heat and cool slightly while you prepare the biscuits.

Press four of the biscuits into 5-inch rounds on ungreased large cookie sheet. Top each with one quarter of the chicken filling, be careful to keep it confined to the center of each flattened biscuit.

Press the remaining four biscuits into 6-inch rounds; place over the chicken filling. Press the edges with a fork to seal the pockets. Bake the pocket sandwiches in the preheated oven 15-18 minutes or until golden brown. Cut pocket sandwich in half. Serve warm.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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