These comforting popovers with a creamy chicken filling are appealing to adults and kids alike. For little kids: Let them crack the eggs, stir the batter and shred the chicken. For big kids: Let them measure and stir the ingredients for the popovers and filling.
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 15
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love