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Monday 20 October 2025 15:31:55 GMT

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Tim_🎱 :

C’est à partir de cmb que tu doit déclarer ?

2025-10-20 15:49:23

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MAROKI🇲🇦 :

Et il se passe quoi si tu déclare pas et c’est possible qu’il s’en rendent pas compte ?

2025-10-22 16:29:08

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🥘 Cheddar Bay Biscuit Chicken Pot Pie (12” Skillet) Chicken & Filling • 1 ½ lbs chicken thighs, seasoned w/ Old Bay, garlic + onion powder • 4 tbsp unsalted butter (after searing chicken) • 1 medium yellow onion, 2 carrots, 2 celery stalks (diced) • 4–5 garlic cloves, minced • ⅓ cup flour • 3 cups hot water + 2 tsp Better Than Bouillon Chicken Base + 1 tsp Vegetable Base • 1 cup half & half • 1 cup frozen peas • ½ tsp dried thyme (or 1 tsp fresh) • ½ cup parmesan, grated • Salt + pepper (to taste) Biscuits • 2 cups flour, 1 tbsp baking powder, ½ tsp baking soda • 1 tsp garlic powder, 1 tsp sugar, 1 tsp salt, ½ tsp Old Bay • ½ cup cold butter, grated • 1 heaping cup sharp cheddar • ¾ cup cold buttermilk Garlic Butter • 4 tbsp melted butter, ½ tsp garlic powder, parsley ⸻ Instructions: 1. Sear chicken thighs in skillet until browned but not fully cooked through (this locks in flavor) Remove, chop into chunks, set aside. 2. In the same skillet, melt butter. Add onion, carrot, and celery. Sauté 6–8 min until softened and fragrant. 3. Stir in garlic + thyme, cook 1 min. Add flour, stir well, and cook 2 min to remove raw taste. 4. Whisk BTB bases into hot water. Slowly add to skillet with half & half, stirring constantly. Simmer on medium-low until thickened, stirring occasionally. 5. Return chicken to skillet with peas. Stir, then finish with parmesan. Season to taste. 6. Mix biscuit dough, loosely shape into discs, arrange on top of filling. 7. Bake 400°F / 22–25 min until biscuits are golden. Brush with garlic butter + serve hot. #chickenpotpie #dinner #cozy #DinnerIdeas #fall

🥘 Cheddar Bay Biscuit Chicken Pot Pie (12” Skillet) Chicken & Filling • 1 ½ lbs chicken thighs, seasoned w/ Old Bay, garlic + onion powder • 4 tbsp unsalted butter (after searing chicken) • 1 medium yellow onion, 2 carrots, 2 celery stalks (diced) • 4–5 garlic cloves, minced • ⅓ cup flour • 3 cups hot water + 2 tsp Better Than Bouillon Chicken Base + 1 tsp Vegetable Base • 1 cup half & half • 1 cup frozen peas • ½ tsp dried thyme (or 1 tsp fresh) • ½ cup parmesan, grated • Salt + pepper (to taste) Biscuits • 2 cups flour, 1 tbsp baking powder, ½ tsp baking soda • 1 tsp garlic powder, 1 tsp sugar, 1 tsp salt, ½ tsp Old Bay • ½ cup cold butter, grated • 1 heaping cup sharp cheddar • ¾ cup cold buttermilk Garlic Butter • 4 tbsp melted butter, ½ tsp garlic powder, parsley ⸻ Instructions: 1. Sear chicken thighs in skillet until browned but not fully cooked through (this locks in flavor) Remove, chop into chunks, set aside. 2. In the same skillet, melt butter. Add onion, carrot, and celery. Sauté 6–8 min until softened and fragrant. 3. Stir in garlic + thyme, cook 1 min. Add flour, stir well, and cook 2 min to remove raw taste. 4. Whisk BTB bases into hot water. Slowly add to skillet with half & half, stirring constantly. Simmer on medium-low until thickened, stirring occasionally. 5. Return chicken to skillet with peas. Stir, then finish with parmesan. Season to taste. 6. Mix biscuit dough, loosely shape into discs, arrange on top of filling. 7. Bake 400°F / 22–25 min until biscuits are golden. Brush with garlic butter + serve hot. #chickenpotpie #dinner #cozy #DinnerIdeas #fall

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