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Chicken Pot Pie

Chicken Pot Pie

Week 30: Beth Br00tality is Marie Antoinette!



This is so long!! Sorry! Anytime I do a look with my full face, it seems like it drags on forever! I tried to speed it up as much as possible!

In this look:
On my face:
NYX HD Primer
Hard Candy Glamoflauge
ELF Complexion Perfection Powder
Physician’s Formula Glow & Mood Boosting Blush in Rose

On my eyes:
MSC Birf’day Suit
MSC In the Buff
MSC Secret Sinner
Jordana eyeliner in 28 White
Almay Lengthening Mascara in Brown

On my eyebrows:
Jordana eyeliner in 28 White
MSC In the Buff
MSC Brown Suga

On my lips:
MSC Lip Bomb in Flapjack
NYX lipliner in Hot Red
NYX SMLC in Amsterdam

My personal channel:
Madd Style Cosmetix:
Sigma Brushes: [Free gift with purchases over 30$!!]
My mark. eBoutique:
Facebook:
Dailybooth:
Twitter:
Music provided royalty free by Kevin McLeod:

FTC: Any products mentioned in this video were purchased with my money, gifted by friends, family or j0hn, or were provided for review. I was not compensated for this video and reserve the right to my own opinion. I am affiliated with MSC, mark., and Sigma brushes.

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Chicken Pot Pie

Creamy Chicken and Mushroom Casserole | One Pot Chef



ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE:

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Chicken & Mushroom Casserole is an amazing meal that can be made in around 30 minutes! Chicken Breast Fillets are combined onions, mushrooms, mustard and chicken stock to create a delicious, creamy casserole that is both economical and easy to make – Give it a go!

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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:

2 Large Chicken Breast Fillets (diced, about 400-500g)
1 Medium Brown Onion (chopped)
200g Button Mushrooms (quartered or sliced)
Olive Oil
1/4 Cup of Plain Flour
1 Tablespoon of Dijon Mustard
1 Cup of Liquid Chicken Stock (I used Campbells Real Stock)
1/4 Cup of Sour Cream
Salt and Pepper (to season)

Preparation Time: 5 minutes
Cooking Time: About 30 minutes

SERVES 4

ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)

More cooking videos at:

Music by Kevin McLeod (Used with Permission)

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Chicken Pot Pie

Beer Can Chicken



Beer Can Chicken is so easy and so delicious. If you’re in the mood for barbeque, all you need is a 4 pound chicken, a beer and some of your favorite spices. Fire up the grill and in about an hour and a half you’ll half barbecued chicken falling off the bone. Paula Deen calls this beer in the rear chicken but by any name this is the tastiest barbecued (BBQ) chicken around. Just a few minutes of prep and then you can take the next hour off while it cooks!

To print the recipe and see more photos, be sure to visit Sugar at Subscribe to get updates when I publish new videos.

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Chicken Pot Pie

Pot Pie Recipe | Vegan | The Vegan Zombie



We made contact with zombie popcorn radio. In this episode we make a delicious vegan post apocalyptic pot pie. Great for staying in and watching your favorite horror movies. Enjoy!
Full recipe in our cookbook
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Post Apocalyptic Pot Pie

serves 3 or 4 / time 60 min

Crust
2 ½ cups flour unbleached
1 tsp sea salt
¼ tsp black pepper
½ tsp chili powder
½ tsp paprika
1 tsp thyme dried
1 cup vegan shortening i.e. Earth Balance Shortening
½ cup vegan buttery spread i.e. Earth Balance Buttery Spread
½ cup cold water

1. In mixing bowl, flour, sea salt, black pepper, chili powder, paprika, thyme and mix everything together. Add vegan buttery spread and shortening. Mix it in.
2. Start adding cold water 1 Tbs at a time until you get a nice flaky crust.
3. Transfer crust dough to saran wrap and form into a ball. Place in refrigerator for 20 min. Remove and roll it out between two pieces of parchment paper, about ¼” thick.
4. Pre-heat oven to 350 degrees.
5. Pour pie filling into a pie or ceramic dish. Place crust over filling and trim around lip of dish.
6. Cut a couple slices in crust for ventilation. Place in oven heated to 350 degrees for 20 to 25 min or until crust is nicely browned.

Filling
2 to 3 Tbs olive oil
1 cup onion diced
1 ½ cups potato diced
2 cloves garlic shredded
1 ½ cups carrots chopped
1 lb baked tofu
8 shiitake mushrooms thinly sliced OPTIONAL
2 cups veggie broth
1 tsp salt
1 tsp thyme dried
1/2 tsp chili powder
1 tsp paprika
1 tsp dried parsley
2 Tbs soy sauce
2 Tbs flour unbleached

1. Heat oil in large saucepan on medium heat. Add onions and let sauté for 5 min. Add potatoes, carrots, mushrooms, tofu and garlic. Stir everything together.
2. Add sea salt, pepper, thyme, chili powder, paprika, parsley, soy sauce and flour. Stir everything together and let cook for 2 or 3 min. Add veggie broth and give it a stir. Bring it up to a boil and then cover it. Turn heat to low and simmer for 20 min.

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