Kids Can Make: Healthy Chicken Pot Popovers

Kids Can Make: Healthy Chicken Pot Popovers

Health Rating
Prep Cook Ready in Servings
25 min 30 min 55 min 6
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Ingredients


1/4 tsp Baking powder (for popover)
1/4 tsp Black pepper (or to taste, for filling)
3 tbsp Butter, unsalted (melted, for popover)
3 cup Chicken broth (stock), low sodium (for filling)
3 large egg Egg (lightly beaten, for popover)
1 cup Frozen peas and carrots (for filling)
1/2 tsp Kosher salt (or to taste, for filling)
4 tbsp Parmesan cheese, grated (for filling)
1/4 cup Parsley, fresh (chopped, for filling)
3 cup 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.

Nutrition Facts

Per Portion

Calories 386  
Calories from fat 128  
Calories from saturated fat 64  
Total Fat 14.2  g
Saturated Fat 7.1  g
Trans Fat 0.4  g
Polyunsaturated Fat 1.3  g
Monounsaturated Fat 4.6  g
Cholesterol 186  mg
Sodium 901  mg
Potassium 579  mg
Total Carbohydrate 31  g
Dietary Fiber 2.0  g
Sugars 2.8  g
Protein 33  g

Dietary servings

Per Portion


Grain 1.7
Meat 1.0
Meat Alternative 0.3
Milk 0.2
Vegetables 0.4

Energy sources


Pygal 0% 381.040992053 90.7572977624 32% 444.16083466 127.630897847 33% 383.18425228 239.181689367 34% 314.786916145 129.499067701 32% 33% 34% Alcohol Carbohydrates Fat Protein
Recipe from: Food Network
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