@user52039808:

Soso 😍

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Region: DZ

Thursday 15 October 2026 19:12:52 GMT

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HOUSSAM :

soooso zin

2026-10-15 19:15:15

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ilyes la martina :

💪💪💪

2026-10-16 21:43:18

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🙈Sïdøü Sĩdøü 🐆 :

💕💕💕

2026-10-15 19:53:36

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🙈Sïdøü Sĩdøü 🐆 :

♥️♥️♥️

2026-10-15 19:53:34

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Ramez :

😔

2026-10-15 19:23:18

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آدم فردوس :

🥰🥰

2026-10-15 19:20:10

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mohamedzeralda913 :

[Cœur étoilé][Cœur étoilé][Cœur étoilé]

2026-10-15 19:20:03

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karika :

[Cœur rouge][Cœur rouge][Cœur rouge]

2026-10-15 19:18:36

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Mino Mino :

[Réconfortant][Réconfortant][Réconfortant]

2026-10-15 19:14:18

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دواس الضلمة دواس :

💖💖💖

2026-10-17 14:12:50

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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

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