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queenzosiaa
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Tuesday 18 August 2026 15:09:17 GMT
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Make chicken pot pie with me🥘🍂🥧🍁 Recipe below 👇🏼 INGREDIENTS: 3 tbsp unsalted butter 1 1/2 cup diced carrots 3/4 cup diced yellow onion 1 cup diced celery 1 tbsp minced garlic 5 chopped sage leaves 3 thyme springs 1/2 tsp rosemary leaves, chopped small 3 tbsp all purpose flour 2 1/4 cups chicken broth 1/2 cup half and half salt & black pepper to taste 3/4 tsp smoked paprika  1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp turmeric 1/8 tsp nutmeg 1/2 tsp red pepper flakes (optional) 12oz of chicken 1/3 cup frozen baby peas (i didn’t use any) TOPPING: 1 sheet puff pastry 1 large egg 1 tsp heavy cream DIRECTIONS: 1. Preheat oven to 400°F. 2. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken thighs and cook 5–7 minutes, flip, then cook another 4–6 minutes, or until they reach 165°F. Remove and let rest. 3. Lower heat to medium. Add 3 tbsp butter, then carrots, onion, and celery. Cook 7–8 minutes until softened. Add garlic, sage, thyme, and rosemary and stir. 4. Sprinkle in the flour and cook for 1 minute, stirring. 5. Slowly stir in the chicken broth, then the half-and-half. Cook until the sauce starts to thicken. 6. Add all the seasonings. Adjust to taste. 7. Shred the chicken and stir it into the filling. Peas would be added here as well if using any. Simmer for a few minutes, then remove from heat. 8. Divide the filling between 2 small bowls and top with puff pastry. 9. Beat the egg with the cream and brush over the pastry. 10. Bake for about 18 minutes, until golden and crisp. 11. Let cool for 5 minutes before serving. #recipes #food #asmr #fall #satisfying
Make chicken pot pie with me🥘🍂🥧🍁 Recipe below 👇🏼 INGREDIENTS: 3 tbsp unsalted butter 1 1/2 cup diced carrots 3/4 cup diced yellow onion 1 cup diced celery 1 tbsp minced garlic 5 chopped sage leaves 3 thyme springs 1/2 tsp rosemary leaves, chopped small 3 tbsp all purpose flour 2 1/4 cups chicken broth 1/2 cup half and half salt & black pepper to taste 3/4 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp turmeric 1/8 tsp nutmeg 1/2 tsp red pepper flakes (optional) 12oz of chicken 1/3 cup frozen baby peas (i didn’t use any) TOPPING: 1 sheet puff pastry 1 large egg 1 tsp heavy cream DIRECTIONS: 1. Preheat oven to 400°F. 2. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken thighs and cook 5–7 minutes, flip, then cook another 4–6 minutes, or until they reach 165°F. Remove and let rest. 3. Lower heat to medium. Add 3 tbsp butter, then carrots, onion, and celery. Cook 7–8 minutes until softened. Add garlic, sage, thyme, and rosemary and stir. 4. Sprinkle in the flour and cook for 1 minute, stirring. 5. Slowly stir in the chicken broth, then the half-and-half. Cook until the sauce starts to thicken. 6. Add all the seasonings. Adjust to taste. 7. Shred the chicken and stir it into the filling. Peas would be added here as well if using any. Simmer for a few minutes, then remove from heat. 8. Divide the filling between 2 small bowls and top with puff pastry. 9. Beat the egg with the cream and brush over the pastry. 10. Bake for about 18 minutes, until golden and crisp. 11. Let cool for 5 minutes before serving. #recipes #food #asmr #fall #satisfying

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