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Chicken Pocket Sandwiches

List of Ingredients






1/4 cup mayonnaise

8 ounces sour cream

½ cup finely chopped celery

2 tablespoons minced onion

½ teaspoon salt

½ teaspoon black pepper

1/4 teaspoon poultry seasoning

2 tablespoons white wine or lemon juice

8 slices bacon, cooked and crumbled

2 cups cooked, minced chicken

½ cup black olives, sliced

1 can refrigerated biscuits (10 biscuits)

1 egg, beaten



Recipe



Combine mayonnaise, sour cream, celery, onion, spices, lemon juice, bacon, chicken and olives. Set aside.

On a floured surface, roll each biscuit into a 4- to 5-inch circle. Place 1/4 cup chicken mixture on each; fold in half and crimp edges to seal. Place on an ungreased cookie sheet. Brush with beaten egg and prick with a fork. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Cool on a rack. Makes 10 sandwiches.