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@johnnydaykrub: ก้น คอ ด้าน ลาย นี้เลย #ครีมทาก้น #รักแร้ดํา #คอดำ #ก้นลาย #ผิว

johnnydaykrub
johnnydaykrub
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Sunday 08 November 2026 05:49:59 GMT
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Мсти́тели (англ. Avengers) — команда супергероев Земли медиафраншизы «Киновселенная Marvel» (КВМ), основанная на одноимённой группе супергероев Marvel Comics, созданной американскими писателями Стэном Ли и Джеком Кирби в 1963 году #avengers ​ #мстители ​ #марвел ​ #кино ​ #marvel @fillermort
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🥧 MINI CHICKEN POT PIES 🍗 Golden, flaky pastry cups filled with tender chicken, sweet peas and carrots in a rich, creamy sauce — cozy comfort food in every single bite! ✨ INGREDIENTS: - 1 sheet puff pastry, thawed (or 2 cans refrigerated biscuit dough) - 2 cups cooked chicken, shredded - 1 cup frozen peas and carrots - ½ cup onion, diced - 2 tbsp butter - 2 tbsp flour - 1 cup chicken broth - ½ cup heavy cream - ½ tsp garlic powder - ½ tsp dried thyme - Salt and black pepper, to taste - 1 egg, beaten, for egg wash INSTRUCTIONS: 1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin. 2. Roll out the puff pastry and cut into 12 squares, then press each square into a muffin cup. 3. Melt the butter in a skillet over medium heat. Cook the onion until soft, about 3 minutes. 4. Stir in the flour and cook for 1 minute, then slowly whisk in the chicken broth and heavy cream until smooth and thick. 5. Stir in the shredded chicken, peas and carrots, garlic powder, thyme, salt and pepper. 6. Spoon the filling into each pastry cup and brush the edges with the beaten egg. 7. Bake for 20–25 minutes, until the pastry is golden and puffed. Prep: 20 mins | Cook: 25 mins | Servings: 12 mini pies #MiniChickenPotPies #ChickenPotPie #ComfortFood #EasyDinner #MiniPies
🥧 MINI CHICKEN POT PIES 🍗 Golden, flaky pastry cups filled with tender chicken, sweet peas and carrots in a rich, creamy sauce — cozy comfort food in every single bite! ✨ INGREDIENTS: - 1 sheet puff pastry, thawed (or 2 cans refrigerated biscuit dough) - 2 cups cooked chicken, shredded - 1 cup frozen peas and carrots - ½ cup onion, diced - 2 tbsp butter - 2 tbsp flour - 1 cup chicken broth - ½ cup heavy cream - ½ tsp garlic powder - ½ tsp dried thyme - Salt and black pepper, to taste - 1 egg, beaten, for egg wash INSTRUCTIONS: 1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin. 2. Roll out the puff pastry and cut into 12 squares, then press each square into a muffin cup. 3. Melt the butter in a skillet over medium heat. Cook the onion until soft, about 3 minutes. 4. Stir in the flour and cook for 1 minute, then slowly whisk in the chicken broth and heavy cream until smooth and thick. 5. Stir in the shredded chicken, peas and carrots, garlic powder, thyme, salt and pepper. 6. Spoon the filling into each pastry cup and brush the edges with the beaten egg. 7. Bake for 20–25 minutes, until the pastry is golden and puffed. Prep: 20 mins | Cook: 25 mins | Servings: 12 mini pies #MiniChickenPotPies #ChickenPotPie #ComfortFood #EasyDinner #MiniPies

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