Happy Thirst-Day, my lovely people! I hope everybody is doing amazing today and surviving this weather. Now that I’m here, our daily food meeting can officially start. So grab your appetite and let’s get into today’s goodness. Today’s special guest is: Chicken & Potato Bake Pots. Now this meal? It came prepared to comfort us properly. One bite in and suddenly the blankets feel softer, life feels calmer, and your problems disappear for a moment. And if you made the ginger beer from yesterday… please tell me you did not skip that part. Because together with this meal? Yoh, that combo is dangerous. The cold in your body won’t even know where to hide anymore. Alright before we all get too hungry reading this, let me show you step by step how to make it: How to make Chicken & Potato Bake Pots Ingredients: 2 potatoes, peeled & diced 1 cup cooked chicken (shredded) 1 small onion, chopped 1 tablespoon butter ½ cup cream or milk ½ cup grated cheese 1 teaspoon garlic Salt & black pepper Pinch of paprika Method: Cook the potatoes: Boil potatoes until just soft. Drain and set aside. Make the creamy filling: In a pan, melt butter. Cook onion and garlic until soft.Add:*Chicken*Cream/Milk*Salt*Pepper*PaprikaStir until creamy. Assemble the bake pots: In small ramekins, mugs, or one baking dish:*Add Potatoes*Spoon over creamy chicken mixture*Top with grated cheese Bake: Bake at 180°C for 15–20 minutes until:*Bubbly*Golden on top*Smelling AMAZINGExtra winter touch:*Eat it wrapped in a blanket while sipping the warm ginger beer HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Asanda’s Winter Ginger Beer Post navigation Today’s Tasty Pick: Asanda’s Winter Ginger Beer
