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
Save Recipe

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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Easy Chicken Pot Pie

Instant Pot Chicken Adobo

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Cacciatore

Chicken and Biscuit Pot Pie

Curry Chicken Pot Pie