Saturday, March 30, 2013

Chicken Pot Pie over Popovers

We had to go get a CO2 for our Soda Stream at Bath Body and Beyond today and I splurged to get the Pop over pan I have been wanting. I saw this on "Brunch with Bobby" and have been obsessing about it ever since. Tonight I gave it a test run and made popovers with chicken pot pie gravy over them and inside them. I may make some more for Easter Breakfast and put sausage and gravy over them.

The popovers are very easy to make but my form only make 6 at a time which could be a problem! These went pretty quick! They have a cream puff shell consistency and could be filled with cream or the filling of your choosing.

The Popovers

2 eggs room temperature
3/4 cup milk room temperature
3/4 cup flour
1 tsp butter melted and at room temperature

Pre heat the oven to 425 and rub each of the popover tins with butter. When the oven is hot put the popover pan in the oven for 5 minutes while you make the dough. Remove the tin from the oven and  ladle the dough, The dough will be very thin once you incorporate the milk. Fill each of the popover tins half way and bake for 30 minutes without peeking. Remove from the oven and serve right away!

The Chicken Pot Pie Filling

I make this easy pot pie filling a lot and sometimes serve it with biscuits however, I found the popovers to be a great addition.

2 TBSP butter
2 TBSP flour
2 chicken breast diced
1 cup chicken broth
1 cup mixed veggies (frozen)
salt and pepper
1 diced potato that has been steamed in the microwave

Brown the chicken breast and remove from the pan. Next melt the butter and stir in the flour. Brown until the color of the flour is light brown. Add the chicken broth and salt and pepper and stir with a whisk until the gravy comes up to a boil and begins to thicken. Add the mixed veggies and the chicken back in. Cook the veggies through, season with salt and pepper, and serve with the popovers.

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