Kids Can Make: Healthy Chicken Pot Popovers

2016-07-07
  • Yield : 6 servings
  • Prep Time : 20m
  • Cook Time : 35m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Nutritional Info

This information is per serving.

  • Calories

    390 calorie
  • Fat

    18 grams
  • Saturated Fat

    8 grams
  • Cholesterol

    180 milligrams
  • Sodium

    760 milligrams
  • Carbohydrate

    25 grams
  • Fiber

    1 grams
  • Protein

    31 grams
  • Sugar

    4 grams

Ingredients

  • 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

Method

Step 1

Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with the baking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Leave a Reply

Your email address will not be published. Required fields are marked *