CHICKEN POT PIE POPOVERS
These little popovers let you create individual chicken pot pies: Flaky puff pastry is filled with a creamy chicken and vegetable sauce.
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray.
- Whisk the milk, flour, vanilla, eggs 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, whisking to combine, and divide the batter evenly among the muffin cups (about a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, rotating the pan about halfway through, 20 to 25 minutes.
- While the popovers are baking, whisk together the broth and flour in a medium saucepan until the flour is dissolved. Place the saucepan over medium heat and cook, whisking continuously, until the mixture comes to a boil; continue to cook, whisking, 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 1 teaspoon salt, 1/4 teaspoon pepper and half of the Cheddar. Stir in the peas and carrots, green beans and then the chicken; cover to keep warm.
- When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of 6 plates or bowls and top with the chicken filling, dividing evenly among the popovers. Sprinkle the remaining Cheddar over the warm filling. Garnish with chopped parsley if using. Serve with the iced tea.
CURRY CHICKEN POPOVER PIE
My cast-iron skillet is one of my favorite pans to use for cooking. This flavorful curry chicken potpie has Indian influences. It is perfect to cook in the skillet and then serve at the table puffed, golden and piping hot. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place chicken, lentils, green onions and carrots in a greased 10-in. cast-iron skillet. Place the eggs, flour, coconut milk, cilantro, curry powder, garlic, ginger, salt and pepper in a blender; cover and process until blended. Pour into skillet., Bake until puffy, browned and cooked through, 30-35 minutes. Sprinkle with lemon zest before serving. If desired, top with green onions and cilantro.
Nutrition Facts : Calories 232 calories, Fat 7g fat (3g saturated fat), Cholesterol 151mg cholesterol, Sodium 271mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 3g fiber), Protein 18g protein.
POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 5
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
POPOVERS
A light and airy favorite bread treat. Serve piping hot and enjoy!
Provided by Christy
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
- In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
- Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.
Nutrition Facts : Calories 120 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 2.7 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 234.2 mg, Sugar 2.1 g
POPOVER CHICKEN TARRAGON
I got this from an old cookbook with the cover missing, so I'm not sure where its from. This is an old recipe that has been tried and true. I love tarragon so this was something I really wanted to try and when we did my family loved it, so I'm posting to share with everyone.
Provided by mommyoffour
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown chicken pieces in the 2 T. oil; season with a little salt and pepper.
- Place chicken pieces in a well greased 13x9 baking dish.
- In mixing bowl beat eggs; blend in the 1 1/2 cups milk and the 1 T. oil.
- Stir together flour, slat, and tarragon.
- Add to egg mixture; beat till smooth.
- Pour over chicken.
- Bake, uncovered, at 350 till done, 55 to 60 minutes.
- Meanwhile, in saucepan stir together soup, the 1/3 cup milk, mushrooms and parsley.
- Heat through, stirring occasionally.
- Pass the sauce with chicken.
Nutrition Facts : Calories 858.4, Fat 51.9, SaturatedFat 14.7, Cholesterol 294.9, Sodium 1207.2, Carbohydrate 48, Fiber 1.6, Sugar 1.2, Protein 47.5
CREAMY CHICKEN POPOVERS
Make and share this Creamy Chicken Popovers recipe from Food.com.
Provided by Julesong
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine water, chicken, carrot, and sliced onion in a large saucepan.
- Bring to a boil; cover, reduce heat, and simmer 30 minutes.
- Remove chicken from broth; let cool and cut meat into 1" pieces, then set aside.
- Strain broth, reserving 3/4 cup.
- Melt the olive oil and butter together in a large nonstick skillet, then add chopped onion, and saute until tender.
- Gradually add 1/4 cup flour and tarragon, stirring constantly, a cook until just beginning to brown.
- Gradually stir in 3/4 cup milk, yogurt, wine, and reserved 3/4 cup chicken broth.
- Cook, stirring constantly, until mixture is thickened and bubbly.
- Stir in peas, roasted red pepper or pimento, and reserved chicken; set aside, and keep warm.
- Preheat oven to 400 degrees F.
- Combine remaining 1 cup flour and salt, stirring well.
- Add eggs and remaining 1 cup milk; beat with a wire whisk until well blended.
- Spoon mixture evenly into six 6-oz buttered or oiled custard cups.
- Place 4" apart on a baking sheet and bake at 400 degrees F for 45-50 minutes or until golden brown.
- Break open each popover, spoon 1/2 cup chicken mixture over each, and serve immediately.
- (An adopted recipe - cook and prep times estimated).
Nutrition Facts : Calories 63, Fat 3.1, SaturatedFat 1.1, Cholesterol 64.7, Sodium 180.9, Carbohydrate 5.2, Fiber 1.2, Sugar 2.8, Protein 3.7
BUFFALO CHICKEN POPPERS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, chili powder, flour, eggs, oil, butter, hot sauce
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 10 poppers
Number Of Ingredients 10
Steps:
- Slice chicken breasts into bite-sized chunks.
- Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
- Place the flour and eggs into separate bowls.
- Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
- Heat oil in a large pot over medium-high heat.
- Fry the chicken pieces until deep-golden brown and crispy.
- Set aside on a paper towel to drain.
- In a pan over medium heat, cook the butter and the hot sauce until bubbly.
- Toss the chicken in the sauce until evenly glazed.
- Enjoy!
Nutrition Facts : Calories 175 calories, Carbohydrate 11 grams, Fat 8 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams
SIMPLE POPOVERS
Popovers have never been easier than with this simple, four-ingredient recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups.
- Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
- Bake 20 minutes.
- Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 75 mg, Fat 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg
CHICKEN POP-OVERS
Steps:
- Boil chicken until done, Put cream cheese in large bowl and microwave on high one minute. Add onion, Alfredo sauce, broccoli, and garlic.
- Remove crescent rolls from package. Keep two squares together and pinch seam. On floured surface roll out dough to a semi-thin square. Do all until you have 8 squares.
- Drain water from chicken. Cut chicken so it shreds and add to cream cheese mixture. Mix together until all the ingredients are coating the chicken.
- Spoon mixture into the center of each dough square. Fold corners toward the middle covering the chicken mixture. Put on baking sheet and cook according to crescent roll directions. When brown remove from oven.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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