Kids Can Make: Healthy Chicken Pot Popovers

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.
  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 35 min
  • Yield: 6 servings
  • Nutrition Info
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Ingredients

Popovers:

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

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 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

Directions

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

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