Creamy Chicken Popovers

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Servings: 6 Difficulty: Advanced
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Golden, airy popovers filled with a savory creamy chicken and vegetable mixture
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These Creamy Chicken Popovers offer a delightful twist on the classic British staple. The recipe features light, crispy popover shells baked to a golden brown, which are then split open to reveal a rich, savory filling. The interior is a comforting blend of tender chicken pieces, sweet peas, and pimentos in a velvety sauce made with skim milk, yogurt, and a hint of tarragon and white wine. This dish balances the airy texture of the bread with the hearty satisfaction of the creamy chicken mixture.

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Creamy Chicken Popovers

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 370

Description

These Creamy Chicken Popovers offer a delightful twist on the classic British staple. The recipe features light, crispy popover shells baked to a golden brown, which are then split open to reveal a rich, savory filling. The interior is a comforting blend of tender chicken pieces, sweet peas, and pimentos in a velvety sauce made with skim milk, yogurt, and a hint of tarragon and white wine. This dish balances the airy texture of the bread with the hearty satisfaction of the creamy chicken mixture.

Ingredients

Directions

  1. Combine 2 cups water, chicken breasts, carrot, and sliced onion in a large saucepan.
  2. Bring to a boil, then cover, reduce heat, and simmer for 30 minutes.
  3. Remove chicken from broth and let it cool enough to handle.
  4. Remove bones from chicken and cut the meat into 1-inch pieces.
  5. Set the chicken pieces aside.
  6. Strain the broth and measure out 3/4 cup, discarding the rest or saving for stock.
  7. Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
  8. Add the chopped onion and sauté until tender.
  9. Gradually stir in 1/4 cup flour and the dried tarragon.
  10. Slowly whisk in 3/4 cup skim milk, yogurt, white wine, and the reserved chicken broth.
  11. Cook, stirring constantly, until the mixture is thickened and bubbly.
  12. Stir in the thawed peas, chopped pimento, and reserved chicken pieces.
  13. Remove from heat and set aside, keeping warm.
  14. In a bowl, combine the remaining 1 cup flour and salt.
  15. Add eggs and the remaining 1 cup skim milk; beat with a wire whisk until smooth.
  16. Grease six 6-oz custard cups or a popover pan generously with cooking spray.
  17. Spoon the batter evenly into the prepared cups.
  18. Place the cups on a baking sheet, spaced a few inches apart.
  19. Bake at 400°F (204°C) for 45-50 minutes, or until golden brown and puffed.
  20. Remove from oven and immediately break open each popover along the side.
  21. Spoon approximately 1/2 cup of the warm chicken mixture into each popover.
  22. Serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 370kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 4g20%
Cholesterol 110mg37%
Sodium 450mg19%
Total Carbohydrate 35g12%
Dietary Fiber 2g8%
Sugars 6g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, popovers, creamy, British, peas, tarragon, yogurt, white wine, comfort food, brunch, dinner, easy, homemade, filling, savory, peas and chicken, popover filling, low fat, family meal
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