Creamy Chicken Pop Overs Recipes

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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.

CREAMY CHICKEN POP-OVERS



Creamy Chicken Pop-overs image

I adapted this from a chicken pocket recipe, and how they became pop-overs was a happy surprise derived from a minor inconvenience --- my pan was in the dishwasher, so I grabbed my muffin pan instead!

Provided by Kami Roberts

Categories     Savory Pies

Time 35m

Number Of Ingredients 6

3 oz cream cheese
1 c rotisserie chicken, cubed (about 1 breast)
2 scallions, green and white parts, chopped
1 pkg refrigerated crescent rolls, 8 ct
1/4 c butter
salt and pepper

Steps:

  • 1. Let butter and cream cheese soften, then beat both of them and the chicken and scallions altogether with mixer in a medium bowl.
  • 2. Unroll crescents and separate into four rectangle. Press diagonal seams to smooth out. Scoop about 2 1/2 tablespoons of chicken filling into each Rectangle. Sprinkle with salt and pepper to taste. Fold each bottom left corner towards the center, then top right, then repeat with the other two corners. Lightly place over muffin pan, slightly pressing them in, but do not press in too hard (don't cram them in). Bake at 350 for 25 mins. Invert pan to remove, serve right side up.

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.

POPOVER CHICKEN TARRAGON



Popover Chicken Tarragon image

I got this from an old cookbook with the cover missing, so I'm not sure where its from. This is an old recipe that has been tried and true. I love tarragon so this was something I really wanted to try and when we did my family loved it, so I'm posting to share with everyone.

Provided by mommyoffour

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 12

2 1/2-3 lbs whole chickens, cut up
2 tablespoons cooking oil
3 eggs
1 1/2 cups milk
1 tablespoon cooking oil
1 1/2 cups flour
3/4 teaspoon salt
1 teaspoon dried tarragon
10 3/4 ounces cream of chicken soup
1/3 cup milk
4 ounces sliced mushrooms
2 tablespoons snipped parsley

Steps:

  • Brown chicken pieces in the 2 T. oil; season with a little salt and pepper.
  • Place chicken pieces in a well greased 13x9 baking dish.
  • In mixing bowl beat eggs; blend in the 1 1/2 cups milk and the 1 T. oil.
  • Stir together flour, slat, and tarragon.
  • Add to egg mixture; beat till smooth.
  • Pour over chicken.
  • Bake, uncovered, at 350 till done, 55 to 60 minutes.
  • Meanwhile, in saucepan stir together soup, the 1/3 cup milk, mushrooms and parsley.
  • Heat through, stirring occasionally.
  • Pass the sauce with chicken.

Nutrition Facts : Calories 858.4, Fat 51.9, SaturatedFat 14.7, Cholesterol 294.9, Sodium 1207.2, Carbohydrate 48, Fiber 1.6, Sugar 1.2, Protein 47.5

CHICKEN POPOVERS



Chicken Popovers image

These are quick and easy to make.

Provided by Allison McDade @abcmcd

Categories     Appetizers

Number Of Ingredients 3

12.5 oz can(s) chicken
6 ounce(s) cream cheese with onions and chives
16 - triangles of croissants (2 packages)

Steps:

  • Preheat oven to 375 degrees.
  • Open can of chicken and drain. Put it in a bowl. Add cream cheese and mix well.
  • Place about 2 tbsp of chicken/cream cheese mix in the middle of a croissant triangle, on an ungreased cookie sheet. Put another triangle on top and pinch sides. Makes 8 full sized. Can be modified to make 16 smaller ones using 1 tbsp and one triangle each, great for appetizers.
  • Bake at 375 for about 15-17 minutes until croissant is golden brown.

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

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