Christmas Lunch at Home | Mushroom Pots & Chicken Pot Pie| Christmas Menu Ideas скачать в хорошем качестве

Christmas Lunch at Home | Mushroom Pots & Chicken Pot Pie| Christmas Menu Ideas

Christmas is not always about perfection—it’s about warmth, togetherness, and the little moments we share. In this video, I’m sharing a gentle glimpse of our Christmas at home. From a cozy Christmas lunch with family and friends to the dishes that brought everyone around the table, this day was filled with, comforting food, and heartfelt memories. You’ll see highlights from our Christmas lunch, followed by step-by-step recipes for: Mushroom pots made with puff pastry A comforting chicken pot pie prepared on Christmas Eve Whether your Christmas was white or brown, loud or quiet, I hope this video reminds you that the true magic of the season lives in simple, intentional moments. Thank you so much for watching 🤍 If you enjoyed this video, please subscribe and turn on the bell icon so you don’t miss future uploads. ✨ Wishing you warmth, peace, and joy this season. 🍄 Mushroom Pots (Puff Pastry Appetizer) Ingredients Butter – 2 to 3 tbsp Onion – 1½ cups, finely chopped Garlic – 2 cloves, finely chopped Mushrooms – 3 cups, chopped Salt – ½ tsp Black pepper – 1 tsp Thyme – ½ tsp (or oregano – ¼ tsp) Whipping cream – ¼ cup Parsley – ⅓ cup, chopped (substitute coriander if needed) Puff pastry sheets – 2 sheets Egg – 1, beaten (for egg wash) (or milk as substitute) Kitchen twine – as needed Method Heat a pan and melt the butter. Add onions and sauté for 1–2 minutes until softened. Add garlic and sauté for another minute. Add mushrooms and salt. Cook for about 3 minutes until moisture evaporates. Add black pepper and thyme (or oregano). Stir in whipping cream and mix well. Add parsley, turn off heat, and allow the mixture to cool completely. Shaping & Baking Cut each puff pastry sheet into 9 squares (18 total). Roll cooled mushroom mixture into 11 small balls. Place each ball on a pastry square, lift sides, twist the top, and gently flatten. Tie kitchen twine around the neck of each “pot.” Brush with beaten egg (or milk). Lightly poke holes on top with a fork to prevent over-puffing. Bake at 375°F (180°C) for 40 minutes. Cool slightly, carefully remove twine, and serve warm. 🥧 Chicken Pot Pie (2 Pies) Ingredients Butter – 6 tbsp Onion – 1 large, chopped Salt – 1 tsp Carrots – 2 cups, diced Mushrooms – 2 cups, chopped Black pepper – 2 tsp (adjust to taste) All-purpose flour – 4 tbsp Chicken stock – 2 cups Cooking cream – 1½ cups Cooked chicken – 2 cups, shredded or cubed Corn – 1½ cups Dried thyme – ½ tsp Parsley – ⅓ cup, chopped Puff pastry sheets – 2 Parchment paper – for lining Method Heat butter in a pan. Add onions and salt; sauté until soft. Add carrots and cook for 3–4 minutes. Add mushrooms and black pepper; sauté for another minute. Sprinkle in flour and cook for at least 3 minutes to remove raw taste. Slowly add chicken stock, stirring continuously. Add cooking cream and mix well over medium heat. Stir in cooked chicken and corn. Adjust seasoning if needed. Add dried thyme and parsley. Turn off heat and allow mixture to cool. Assembling & Baking Line a baking dish with crumpled parchment paper. Add the chicken filling evenly. Cover with puff pastry sheet, tucking edges under. Poke holes with a fork for steam release. Bake at 375°F (190°C) for 40 minutes. Check the bottom crust; bake an additional 10 minutes if needed. If the top browns too quickly, cover loosely with parchment paper. Cool for 10–15 minutes before serving.