Chicken Pot Pie in Popovers
Equipment
- Muffin Tin or Popover Pan – Creates the classic popover shape
- Mixing Bowls – For preparing the batter and filling
- Whisk – Ensures a smooth popover batter
- Wooden Spoon or Spatula – For stirring the chicken filling
- Saucepan or Skillet – To cook the creamy chicken filling
- Ladle or Spoon – For filling the popovers evenly
- Sharp Knife & Cutting Board – To chop vegetables and chicken
- Measuring Cups & Spoons – Ensures accurate ingredient measurements
- Baking Sheet (Optional) – Placing the muffin tin on a baking sheet can help with even baking
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup chicken broth
- 1 cup heavy cream or whole milk
- ½ cup diced carrots
- ½ cup frozen peas
- ½ cup diced celery
- ½ cup diced onions
- 2 tbsp butter
- 2 tbsp all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- 1 cup all-purpose flour (for popover batter)
- 1 cup whole milk (for popover batter)
- 2 eggs
- 1 tbsp melted butter
- ½ tsp salt (for popover batter)
Instructions
- Preheat oven to 425°F (220°C) and place a greased muffin tin inside to heat up.
- Prepare the filling: In a skillet, melt butter and sauté onions, carrots, and celery until softened.
- Stir in flour and cook for 1–2 minutes, then whisk in chicken broth and cream.
- Add shredded chicken, peas, salt, and black pepper. Simmer for 5 minutes until thickened.
- Prepare the popover batter: In a bowl, whisk flour, milk, eggs, melted butter, and salt until smooth.
- Carefully remove the hot muffin tin, and fill each cup ⅔ full with batter.
- Bake at 425°F for 20 minutes, then reduce temperature to 350°F (175°C) and bake for another 10 minutes until golden brown.
- Cut a small opening in each popover and spoon in the prepared chicken filling.
- Garnish with fresh parsley and serve immediately.
Notes
- Popovers should be baked immediately after preparing the batter to ensure they rise properly.
- Avoid opening the oven door while baking to prevent deflation.