Are you tired of the same old dinner routine? Craving something delicious, yet surprisingly easy? Then get ready to unleash your inner culinary artist with these inventive Pillsbury pie crust dinner recipes! We're taking that trusty, ready-made pie crust and transforming it into exciting and satisfying main courses. Forget the apple pie—we're talking savory sensations that will impress your family and friends. These easy recipes are perfect for busy weeknights and offer a fun twist on homemade cooking.
Savory Chicken Pot Pie Cups
This recipe takes the classic comfort food and shrinks it down to adorable, individual portions. Perfect for a quick dinner or a fun appetizer!
Ingredients:
- 1 package (14.1 ounces) refrigerated Pillsbury pie crusts
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas and carrots
- 1 cup cream of mushroom soup
- ½ cup milk
- ½ teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- Unroll pie crusts and use a 3-inch cookie cutter or knife to cut out circles. Press each circle into a muffin tin cup, forming a cup shape.
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in cooked chicken, peas, carrots, cream of mushroom soup, milk, and thyme. Season with salt and pepper.
- Fill each pie crust cup with the chicken mixture.
- Bake for 15-20 minutes, or until crust is golden brown and filling is bubbly.
- Let cool slightly before serving.
Mini Quiches with a Twist
These mini quiches are incredibly versatile. Feel free to experiment with different cheeses, vegetables, and meats! They're a fantastic option for a healthy meal or a crowd-pleasing appetizer.
Ingredients:
- 1 package (14.1 ounces) refrigerated Pillsbury pie crusts
- 4 large eggs
- ½ cup milk
- ¼ cup shredded cheddar cheese
- ¼ cup chopped cooked bacon or ham (optional)
- ½ cup chopped vegetables (e.g., spinach, mushrooms, bell peppers)
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- Roll out the pie crusts and use a 3-inch cookie cutter or knife to cut out circles. Press each circle into a muffin tin cup.
- In a bowl, whisk together eggs and milk. Stir in cheese, bacon (if using), vegetables, salt, and pepper.
- Fill each pie crust cup with the egg mixture.
- Bake for 15-20 minutes, or until the crust is golden brown and the filling is set.
- Let cool slightly before serving.
Tips for Success:
- For crispier crusts, pre-bake the crusts for 5-7 minutes before adding the filling.
- Don’t overfill the pie crust cups; leave a little room for expansion.
- Feel free to experiment with different herbs and spices to customize the flavor.
Nutritional Information (Approximate, per serving for Chicken Pot Pie Cups):
- Calories: Approximately 250-300
- Protein: 15-20g
- Fat: 15-20g
These recipes are just the beginning. The possibilities are endless when you start thinking outside the dessert box with your Pillsbury pie crusts. Experiment with different fillings, add your favorite spices, and create your own signature dishes. Happy cooking!