Best Creamy Chicken Popovers Recipes

HEALTHY CHICKEN POT POPOVERS

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray.
• For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder; whisk the batter to combine and divide it evenly among the muffin cups (a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, 20 to 25 minutes, rotating the pan about halfway through.
• For the filling: While the popovers are baking, combine the broth and flour in a medium saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 2 tablespoons of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the peas and carrots, then the chicken; cover to keep warm.
• To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates or bowls and top with the chicken filling, dividing evenly among the popovers. Garnish with chopped parsley and sprinkle on the remaining 2 tablespoons of grated Parmesan.

CREAMY CHICKEN POP-OVERS

Steps:

• 1. Let butter and cream cheese soften, then beat both of them and the chicken and scallions altogether with mixer in a medium bowl.
• 2. Unroll crescents and separate into four rectangle. Press diagonal seams to smooth out. Scoop about 2 1/2 tablespoons of chicken filling into each Rectangle. Sprinkle with salt and pepper to taste. Fold each bottom left corner towards the center, then top right, then repeat with the other two corners. Lightly place over muffin pan, slightly pressing them in, but do not press in too hard (don't cram them in). Bake at 350 for 25 mins. Invert pan to remove, serve right side up.

CHICKEN POT PIE POPOVERS

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray.
• Whisk the milk, flour, vanilla, eggs and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder, whisking to combine, and divide the batter evenly among the muffin cups (about a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, rotating the pan about halfway through, 20 to 25 minutes.
• While the popovers are baking, whisk together the broth and flour in a medium saucepan until the flour is dissolved. Place the saucepan over medium heat and cook, whisking continuously, until the mixture comes to a boil; continue to cook, whisking, until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 1 teaspoon salt, 1/4 teaspoon pepper and half of the Cheddar. Stir in the peas and carrots, green beans and then the chicken; cover to keep warm.
• When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of 6 plates or bowls and top with the chicken filling, dividing evenly among the popovers. Sprinkle the remaining Cheddar over the warm filling. Garnish with chopped parsley if using. Serve with the iced tea.

CHICKEN POPOVERS

Steps:

• Preheat oven to 375 degrees.
• Open can of chicken and drain. Put it in a bowl. Add cream cheese and mix well.
• Place about 2 tbsp of chicken/cream cheese mix in the middle of a croissant triangle, on an ungreased cookie sheet. Put another triangle on top and pinch sides. Makes 8 full sized. Can be modified to make 16 smaller ones using 1 tbsp and one triangle each, great for appetizers.
• Bake at 375 for about 15-17 minutes until croissant is golden brown.