Creamy Chicken Popovers Recipe Muffin Recipe Cards

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CREAMY CHICKEN POPOVERS



Creamy Chicken Popovers image

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

2 cups water
1 teaspoon olive oil
1/4 teaspoon dried tarragon
1/2 cup plain yogurt
1/2 cup frozen English peas, thawed or 1/4 cup dry white wine
2 tablespoons chopped roasted red peppers or 2 tablespoons chopped pimiento
1/4 teaspoon salt
2 eggs
1 large carrot
1 small onion, chopped

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

CHICKEN POT PIE POPOVERS



Chicken Pot Pie Popovers image

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

Baking spray with flour, for the muffin pan
1 cup whole milk
3 tablespoons unsalted butter, melted
1/4 teaspoon baking powder
3 cups low-sodium chicken broth
1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
1/3 cup shredded Cheddar
1 cup frozen peas and carrots, thawed
1/2 cup frozen cut green beans, thawed
1/2 rotisserie chicken, skin discarded, white and dark meat shredded (about 3 cups)
1/4 cup loosely packed fresh flat-leaf parsley, chopped, for garnish, optional

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.

HEALTHY CHICKEN POT POPOVERS



Healthy Chicken Pot Popovers image

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.

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 15

Nonstick 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
3 cups low-sodium chicken broth
1/3 cup all-purpose flour
4 tablespoons grated Parmesan cheese
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

Steps:

  • Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray.
  • 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.
  • For the filling: While the popovers are baking, combine the broth and flour in 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.
  • 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.

POPOVERS



Popovers image

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

2 eggs
1 cup all-purpose flour
1 cup milk
½ teaspoon salt

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

EASY AND DELICIOUS CRUSTY POPOVERS



Easy and Delicious Crusty Popovers image

I grew up with these buttery popovers served with homemade turkey noodle soup. Very easy to make and tasty. DO NOT open the oven until done!

Provided by Rebecca Cartwright

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 45m

Yield 12

Number Of Ingredients 5

4 eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
3 tablespoons butter, melted - divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Put 12-cup muffin tin in oven to preheat as well.
  • Beat eggs and milk together in a bowl with an electric hand mixer. Add flour and salt; continue beating into smooth batter.
  • Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups.
  • Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.

Nutrition Facts : Calories 97.4 calories, Carbohydrate 9 g, Cholesterol 71.3 mg, Fat 5 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 246.1 mg, Sugar 1.1 g

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