Rotisserie chicken breast, skinless
(shredded, for filling)
1 tsp
Vanilla extract, pure
(for popover)
3/4 cup
All-purpose white flour
(for filling)
3/4 cup
All-purpose white flour
(for popover)
1 cup
Whole milk 3.3%
(for popover)
Instructions
Preheat the oven to 400 degrees F. Grease and lightly flour 12-cup muffin tin.
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 filling: While the popovers are baking, put the broth and flour into 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.
