Kids Can Make: Healthy Chicken Pot Popovers2016-07-07
- Yield : 6 servings
- Prep Time : 20m
- Cook Time : 35m
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This information is per serving.
Saturated Fat8 grams
- Baking spray with flour
- 1 cup whole milk
- 3/4 cup all-purpose flour
- 3 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- Kosher salt
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon baking powder
- 3 cups low-sodium chicken broth
- 1/3 cup all-purpose flour
- 4 tablespoons grated Parmesan
- Kosher salt and freshly ground black pepper
- 1 cup frozen peas and carrots
- 1/2 rotisserie chicken, skin discarded and white and dark meat shredded (about 3 cups)
- 1/4 cup loosely packed flat-leaf parsley, chopped, for garnish
Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin 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, 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.