Title: Chicken Popovers2
Categories: None
Yield: 8 Servings

----------------------------------POPOVERS----------------------------------
1 c Flour; sifted
1/4 ts Salt
3/4 c Milk
1/4 c Chicken broth; cold
2 Eggs

----------------------------------FILLING----------------------------------
4 tb Butter or margarine
1/3 c Flour
1/4 ts Ground thyme
1/8 ts Freshly ground pepper
1 c Chicken broth
1 c Evaporated milk
2 tb White wine
1/2 lb Mushrooms; quartered and
-sautéed in 2 tb. butter,
-lightly browned
1 c Frozen peas; thawed
1/4 c Red bell pepper; chopped
3 c Cooked chicken; chopped

1. Make popovers: Preheat oven to 450 degrees. In a blender or food
processor, combine flour, salt, milk, broth, and eggs. Process until
smooth. Spoon into well-greased preheated popover pan or muffin tin,
filling two-thirds full. Bake 40 minutes, until well browned, puffed, and
firm.

2. Make filling: Meanwhile, melt butter in a large saucepan over medium-low
heat. Whisk in flour, thyme, and pepper. Cook, stirring, 1 to 2 minutes
without browning. Gradually whisk in chicken broth, milk, and wine. Cook,
stirring until thickened, about 5 minutes.

3. Add mushrooms, peas, red pepper, and chicken. Cook another 5 minutes,
until heated through.

4. Split hot popovers and spoon in chicken filling.

Recipe by: 365 Ways To Cook Chicken

Posted to MC-Recipe Digest by "Marie Smith" on Apr
28, 1998