This is from Maryann (Tom's girlfriend) who's an awesome cook and a hoot to boot.
4 lg chicken breasts
1.5 C turkey drippings
4 lg carrots, pared and rough chopped
1 lg onion, sliced
8 oz cream cheese, softened
6 oz cheddar cheese, shredded (sharp)
2 cans cresent roll dough (the unserrated kind)
Butter
Salt, pepper, tarragon to taste.
Turkey dripping in saucepan on med-high until just boiling to reduce down a bit, add carrots, reduce heat to low/simmer for more reduction. Butterfly chicken breasts and saute in butter, about 8 minutes per side until juice runs clear. Add sliced onions to saute pan, cook until tender. Add a nice pinch of tarragon and 1/4 C drippings to saute pan to de-glaze. Remove chicken to cutting board to cool slightly.
In shallow baking dish, unroll that lovely pastry from the can to form a nice crust. Spread cream cheese on the bottom crust. Rough cut the chicken and arrange atop the cream cheese. Spoon the drippings and carrot mixture over the chicken (should have the consistency of plasma), add the nice glazed onion mixture, sprinkle with cheddar cheese. Add the top can-crust, pinch all the edges together and poke a few holes in the top. The whole thing will NOT reach the top of the pan like a casserole, looks more like a nice Italian loaf. Bake in 350 oven for about 25 minutes. Let rest for 10-15 minutes whilst the cook starts drinking. Taaa Daaa!
I already had turkey drippings in my freezer from a few weeks ago, so I didn't worry too much about seasoning. But if you were using chicken stock instead, I would make a light roux to add so it thickens up.
The Johnson Family Cookbook