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@top.comdey3: Crazy deal! #tiktokshopcreatorpicks

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Thursday 30 April 2026 22:15:53 GMT
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Here is how to make these easy mini pies!! Ingredients • 1 stick butter • 3 carrots, chopped • 2 pieces of celery, chopped • 1 onion, chopped • 3 cloves garlic, minced • 1/2 cup flour • 3 cups chicken broth • 3/4 cup heavy cream • 1 lb cooked chicken, shredded • 3 large yellow potatoes, boiled and chopped • 1 tsp garlic powder • 1 tsp seasoning salt • 1 tsp black pepper • 3 sprigs rosemary, finely chopped • 2 sheets puff pastry • 2 eggs, whisked Instructions In a large skillet over medium heat, melt the butter and add the carrots, celery, and onion. Cook for about 5 minutes until the vegetables begin to soften, then add the garlic and cook until fragrant. Stir in the flour and mix until fully absorbed, then slowly pour in the chicken broth followed by the heavy cream, stirring until smooth. Let the mixture cook for about 5 minutes until slightly thickened, then add the shredded chicken, cooked potatoes, garlic powder, seasoning salt, pepper, and rosemary. Remove from heat. Roll the puff pastry slightly thinner and cut each sheet into 4 pieces. Divide the filling evenly among 8 ramekins, top each with puff pastry, brush with the whisked eggs, and sprinkle with a little extra pepper. Bake at 400 for about 15 minutes, or until the pastry is golden and puffed.
Here is how to make these easy mini pies!! Ingredients • 1 stick butter • 3 carrots, chopped • 2 pieces of celery, chopped • 1 onion, chopped • 3 cloves garlic, minced • 1/2 cup flour • 3 cups chicken broth • 3/4 cup heavy cream • 1 lb cooked chicken, shredded • 3 large yellow potatoes, boiled and chopped • 1 tsp garlic powder • 1 tsp seasoning salt • 1 tsp black pepper • 3 sprigs rosemary, finely chopped • 2 sheets puff pastry • 2 eggs, whisked Instructions In a large skillet over medium heat, melt the butter and add the carrots, celery, and onion. Cook for about 5 minutes until the vegetables begin to soften, then add the garlic and cook until fragrant. Stir in the flour and mix until fully absorbed, then slowly pour in the chicken broth followed by the heavy cream, stirring until smooth. Let the mixture cook for about 5 minutes until slightly thickened, then add the shredded chicken, cooked potatoes, garlic powder, seasoning salt, pepper, and rosemary. Remove from heat. Roll the puff pastry slightly thinner and cut each sheet into 4 pieces. Divide the filling evenly among 8 ramekins, top each with puff pastry, brush with the whisked eggs, and sprinkle with a little extra pepper. Bake at 400 for about 15 minutes, or until the pastry is golden and puffed.

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