@melekk_azat: sondakini tanıyan cıkarmı😅🥰#kesfet #melekazad

melekk_azat
melekk_azat
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Sunday 12 April 2026 22:36:53 GMT
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_49_samet
samet :
2026-04-18 06:46:56
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mustafaicek5
mustafaçiçek6321 :
ulannn hayat bitanedir🌹🌹🌹
2026-04-14 17:25:02
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user4338224420793
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@سلام
2026-04-18 10:37:19
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hasan.salc4
(s:a:l:i:h)🕊️ :
2026-06-02 20:22:07
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_49_samet
samet :
2026-04-18 06:47:00
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ayhanyılmaz :
❤️❤️❤️
2026-04-12 23:14:33
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miklnight789
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2026-04-12 22:39:53
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🥷 Yusuf yılmaz 6347🫶 :
👑👑👑👑
2026-04-13 10:27:46
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Creamy chicken and mushroom mash pie, ready in less than 30 minutes and the perfect comforting mid week dinner!  📌 478 cals, 6g fibre, 35g protein SERVES 4: For the filling - 250g chestnut mushrooms (roughly diced) 320g chicken breast (diced & lightly salt and peppered) 1 spray olive oil spray 1 onion (diced) 3 garlic cloves (minced) 1 tbsp plain flour 300ml chicken bone broth/stock 300g reduced fat creme fraiche 1.5 tsp dried thyme 1 tsp dijon mustard Salt & pepper SERVES 2: For the mash - 430g white potato 60ml skim milk Salt & pepper 16g parmesan 1. Spray the olive oil in a frying pan and heat over a medium heat then brown off the chicken. Once almost cooked, remove and set to the side. 2. Toss in the onion and cook until soft, then add the mushrooms and allow to fully soften. Then throw in the garlic and cook for another few minutes until fragrant.  3. Mix in the thyme and flour, stirring continuously to cook the flour, then slowly add the chicken bone broth/stock until a thick sauce forms. 4. Peel and slice the potatoes then boil until soft. 5. Reduce the heat right down and add the creme fraiche and mustard and stir until full combined.  6. Add the chicken back into the sauce and allow to simmer until the chicken is fully cooked and the sauce has thickened.  7. Mash the potatoes with milk and seasoning.  8. Divide 2 portions of the filling between 2 small pie dishes, top with mash and parmesan and place under a medium grill until golden and crunchy and ENJOY! #comfortfood #EasyRecipe #EasyRecipes #DinnerIdeas #dinner
Creamy chicken and mushroom mash pie, ready in less than 30 minutes and the perfect comforting mid week dinner! 📌 478 cals, 6g fibre, 35g protein SERVES 4: For the filling - 250g chestnut mushrooms (roughly diced) 320g chicken breast (diced & lightly salt and peppered) 1 spray olive oil spray 1 onion (diced) 3 garlic cloves (minced) 1 tbsp plain flour 300ml chicken bone broth/stock 300g reduced fat creme fraiche 1.5 tsp dried thyme 1 tsp dijon mustard Salt & pepper SERVES 2: For the mash - 430g white potato 60ml skim milk Salt & pepper 16g parmesan 1. Spray the olive oil in a frying pan and heat over a medium heat then brown off the chicken. Once almost cooked, remove and set to the side. 2. Toss in the onion and cook until soft, then add the mushrooms and allow to fully soften. Then throw in the garlic and cook for another few minutes until fragrant. 3. Mix in the thyme and flour, stirring continuously to cook the flour, then slowly add the chicken bone broth/stock until a thick sauce forms. 4. Peel and slice the potatoes then boil until soft. 5. Reduce the heat right down and add the creme fraiche and mustard and stir until full combined. 6. Add the chicken back into the sauce and allow to simmer until the chicken is fully cooked and the sauce has thickened. 7. Mash the potatoes with milk and seasoning. 8. Divide 2 portions of the filling between 2 small pie dishes, top with mash and parmesan and place under a medium grill until golden and crunchy and ENJOY! #comfortfood #EasyRecipe #EasyRecipes #DinnerIdeas #dinner

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