@ss147852: #ShortDramaReview#tiktok#fyp#foryoupage

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Tuesday 29 September 2026 04:07:54 GMT

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Jonathan Mugnier :

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2026-09-29 07:11:30

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#kevingates #blowthisup #xyzbca #fypシ #relateable

#kevingates #blowthisup #xyzbca #fypシ #relateable

day 4 of 10 days of cozy fall recipes!! 🍂🥘🥐🧈🤎 deconstructed chicken pot pie!! this is my take on one of my favorite meals from a local restaurant & it has quickly become an ultimate fall comfort meal in our house. the creamy chicken + veggie filling with that super crispy puff pastry is SO good and surprisingly easy to make!!♡ save it here ↓ for later, or full recipe post is also up on my Substack if you want an easier place to see it DECONSTRUCTED CHICKEN POT PIE • 1 lb chicken breast tenders • 4–5 stalks celery, chopped • 4–5 medium carrots, chopped • 1 medium onion, diced • 5 tbsp butter • 5 tbsp all-purpose flour • ⅔ cup whole milk • 2 cups chicken broth • ½ tsp dried thyme • 1 tsp garlic powder • salt + pepper, to taste • ready-to-bake puff pastry (I used Jus-Rol) - Preheat oven to 400°F. - Season chicken with salt, pepper, paprika, garlic powder + onion powder. Cook in a Dutch oven or large pot until cooked through, then remove and set aside to shred. - Add butter, onion, carrots + celery to the same pot and sauté until softened. Sprinkle in the flour and stir until everything is coated. - Slowly pour in the milk and some of the chicken broth, stirring as you go. Once smooth, add the remaining broth and bring to a gentle bubble. - Add the shredded chicken back in and season with thyme, garlic powder, salt + pepper. Let everything simmer until thickened and creamy, then taste and adjust seasoning as needed. - Cut the puff pastry however you’d like and bake according to the package directions until golden + flaky. - Serve the filling in a bowl with the crispy puff pastry on the side or broken right over the top!!♡ #fallrecipes #chickenpotpie #fallcooking #soupseason #comfortfood

day 4 of 10 days of cozy fall recipes!! 🍂🥘🥐🧈🤎 deconstructed chicken pot pie!! this is my take on one of my favorite meals from a local restaurant & it has quickly become an ultimate fall comfort meal in our house. the creamy chicken + veggie filling with that super crispy puff pastry is SO good and surprisingly easy to make!!♡ save it here ↓ for later, or full recipe post is also up on my Substack if you want an easier place to see it DECONSTRUCTED CHICKEN POT PIE • 1 lb chicken breast tenders • 4–5 stalks celery, chopped • 4–5 medium carrots, chopped • 1 medium onion, diced • 5 tbsp butter • 5 tbsp all-purpose flour • ⅔ cup whole milk • 2 cups chicken broth • ½ tsp dried thyme • 1 tsp garlic powder • salt + pepper, to taste • ready-to-bake puff pastry (I used Jus-Rol) - Preheat oven to 400°F. - Season chicken with salt, pepper, paprika, garlic powder + onion powder. Cook in a Dutch oven or large pot until cooked through, then remove and set aside to shred. - Add butter, onion, carrots + celery to the same pot and sauté until softened. Sprinkle in the flour and stir until everything is coated. - Slowly pour in the milk and some of the chicken broth, stirring as you go. Once smooth, add the remaining broth and bring to a gentle bubble. - Add the shredded chicken back in and season with thyme, garlic powder, salt + pepper. Let everything simmer until thickened and creamy, then taste and adjust seasoning as needed. - Cut the puff pastry however you’d like and bake according to the package directions until golden + flaky. - Serve the filling in a bowl with the crispy puff pastry on the side or broken right over the top!!♡ #fallrecipes #chickenpotpie #fallcooking #soupseason #comfortfood

#tresemmeaffiliateevent #silkpress #rambutlurustanpacatok #anythingbutordinary #heatlessjourney

#tresemmeaffiliateevent #silkpress #rambutlurustanpacatok #anythingbutordinary #heatlessjourney

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