Chicken Pot Popovers

For Popovers:
  •       Olive Oil
  •       1 cup whole milk
  •       3/4 cup all-purpose flour
  •       3 large eggs, lightly beaten
  •       Kosher salt
  •       3 tablespoons unsalted butter, melted
  •       1/4 teaspoon baking powder
Filling:
  •       3 cups low-sodium chicken broth
  •       1/3 cup all-purpose flour
  •       4 tablespoons grated Parmesan
  •       Kosher salt and freshly ground black pepper
  •       1/2 cup frozen peas
  •       1/2 cup frozen corn                                              
  •       3 cups cooked chicken, shredded
  •       1/4 cup loosely packed flat-leaf parsley, chopped
Preheat the oven to 400 degrees F. Use olive oil and a tea towel or paper towel to lightly grease a 12-cup muffin tin.

For the popovers: Whisk the milk, flour, 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; 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, put the broth and flour into 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.

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