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Pie Crust

Pie Crust

One pot chicken pie



Pillsbury pie crust-1pack
Frozen veggies-2cups
Chicken bonelees-1cup
Cream of chicken-1can
Redonion chopped-1/4cup
Ginger and garlic-1tbsp
Coriander powder-1/2tsp
Garam masala-1/4tsp
Black pepper -1tbsp
Salt to taste
Oil for cooking
Butter for greasing

For baking 2step
First preheat the oven for 425F for 5 minutes then followed bake it for 10 minutes.

Step 2

After 10 minutes take out the pie ,give a shield to edges.then reduce the temperature to 375F bake it for 30minutes

All after allow it to cool for 5-6 hours then you can serve

Thanks for watching

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Pie Crust

Mixed Berry Pie with Honey Whole Wheat Crust – Hi-fiber Dessert Recipes



This Hi-fiber Dessert Recipes are unique and popular.

It comes with a wonderful taste combination, colourful and wholesome breakfast.

Can be had as a refreshing dessert or snack.

Family’s favourite and distinctive way to serve.

Delicious and healthy ingredients.

Can be had with any company.

Tasty and full of energy.

If you want to stay on your diet, this would be perfect.

Favourite treat for picnics and parties.

Quick, easy and simple recipes.

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Pie Crust

How to make easy beef empanadas



Hello Everyone,

I hope you enjoy my video and try my easy recipe for beef empanadas (empanadas de res ) using Pillsbury ready pie crust.

Thank You,

Vanessa l VgoMakeupSpill

Camera Used:

* Sony A5100

Products Mentioned:

* Pillsbury™ Refrigerated Pie Crusts 2 ct 14.1 oz Box

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* DISCLAIMER: The opinions expressed are my own. I provide links to make it easier for you to find the products I mention.. Thank You as always for Watching♥♥♥

THIS IS NOT A SPONSORED VIDEO

If you are a COMPANY/BUSINESS & wish to contact me to review a product, etc, please do not hesitate to contact me at : Vanessa Gonzalez
⇾ Vgomakeupspill@gmail.com

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Pie Crust

Easy Vegan Pie Crust | 5 Minutes



This vegan pie crust only takes 5 minutes to make. You might be able to make this vegan pie crust even faster then that. This easy vegan pie crust can used for sweet and savory pies.

❤ OPEN FOR MORE INFO!
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Full Recipe:

❤Social Media links
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❤Curious about going vegan?
Inspiring Documentaries (Can be found on Youtube or Netflix)
1. Earthlings
2. Forks over Knives
3. Blackfish
4. Food Inc.
5. Meat the Truth
6. Cowspiracy

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Pie Crust

Cheesy Chicken Biscuit Nachos | Pillsbury Recipe



Chicken Biscuit Nachos–what’s not to love? Try this easy sheet pan nacho with Pillsbury™ biscuits, rotisserie chicken, cheese, green chiles and taco seasoning mix with fresh toppings.

Recipe:

Ingredients

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers Original biscuits
3 tablespoons butter, melted
2 tablespoons (from 0.85-oz package) Old El Paso™ chicken taco seasoning mix
2 cups shredded cooked chicken (about 10 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
2 medium plum (Roma) tomatoes, chopped
1 medium avocado, peeled, pitted and diced
2 tablespoons chopped fresh cilantro leaves
Limes wedges, if desired

Steps

1. Heat oven to 350°F (or 325°F for dark nonstick pan). Spray 15x10x1-inch pan with cooking spray.
2. Separate dough into 8 biscuits; cut into quarters. In large bowl, toss biscuit pieces with melted butter and 1 tablespoon of the taco seasoning mix until well coated.
3. Place biscuit pieces close together in single layer in pan. Bake 15 to 18 minutes or until biscuits are just baked through and light golden brown.
4. Meanwhile, in medium bowl, mix chicken with remaining 1 tablespoon taco seasoning mix and green chiles; stir to coat completely.
5. Top biscuit pieces with 1 cup of the cheese, the chicken mixture, and remaining 1 cup cheese. Bake 8 to 11 minutes longer or until cheese is melted and biscuits are golden brown. Top warm biscuits with tomatoes, avocado and cilantro. Serve with limes wedges.

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Pie Crust

Pull-Apart Crescent Meatball Sliders | Pillsbury Recipe



These yummy pull-apart meatball sliders are easy to put together and use ingredients you probably already have in your fridge and pantry.

Recipe:

Ingredients

16 frozen Italian meatballs (1/2 oz each)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 cup shredded mozzarella cheese (4 oz)
1/2 cup tomato basil pasta sauce (from 28-oz jar)
2 tablespoons butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 tablespoons grated Parmesan cheese

Steps

1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Make meatballs in microwave as directed on package; set aside to cool slightly. Unroll and separate dough into 2 long rectangles. Place on cookie sheet 1 inch apart. Firmly press edges and perforations to seal. Press each dough sheet into 14×4-inch rectangle.
2. Sprinkle mozzarella cheese down center of both pieces of dough. Space 8 meatballs evenly over cheese on each piece of dough. Spoon pasta sauce over meatballs. Press ends together to seal.
3. Starting from one end, stretch and pull both sides of dough up and between each meatball; press together to seal.
4. With table knife, score dough between meatballs.
5. In small bowl, mix melted butter, Italian seasoning and garlic powder. Brush evenly over dough. Sprinkle with Parmesan cheese.
6. Bake 26 to 30 minutes or until dough is deep golden brown and meatballs are hot in center (at least 165°F). Serve with additional warmed pasta sauce for dipping.

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Pie Crust

Homemade Chicken Pot Pie!! How to Make Pot Pie Recipe



Learn how to make one of the most comforting of all comfort food recipes of all time…chicken pot pie! Perfect for Sunday dinner on a cold winter weekend! Although this recipe takes some time, it’s so worth it. Perfect for leftover roasted or rotisserie chicken, this pot pie has potatoes and vegetables in a creamy gravy all packed into a flaky double pie crust.

What you’ll need:

approx. 3 cups of shredded cooked chicken
1 medium russet potato, cubed and cooked
1 stick (8 Tbsp) butter
1/2 medium yellow onion, chopped
1/2 cup all purpose (plain) flour
2 cups (or a 15 oz. can) chicken broth/stock
1 cup whole milk
1 tsp seasoned sale**
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp dried thyme leaf
1 1/2 cups frozen peas and carrots
2 pie crusts (top and bottom)
1 large egg

-In a large pot over medium high heat, melt butter.
-Add onions and cook just until soft and translucent, about 3 minutes. Add in flour, stir and cook for about 30 seconds.
-Slowly add in chicken broth while stirring to prevent lumps. Then add in milk, seasoned salt, black pepper, garlic powder and thyme leaf. Stir to combine and bring to a boil.
-Once boiling and thickened, turn off heat and add in chicken, cooked potato and frozen peas and carrots. Gently stir to combine.
-Pour into 9″ cake plate lined with a pastry pie crust, top with second pie crust and crimp edges.
-Make an egg wash with 1 large egg mixed with 1 tsp water and with a pastry brush, brush top of pot pie.
-Bake in a preheated 375*F oven for 45-60 minutes or until golden brown.
-Remove from oven and let rest 10 minutes before serving.
-Serves 6-8. Enjoy!

Seasoned salt recipe:
2 Tbsp salt
2 tsp white sugar
1 1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp turmeric
1/4 tsp onion powder
1/4 tsp garlic powder

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