Chicken Pot pie in Popovers Recipe
Ingredients
For the Popovers:
- 4 tablespoons unsalted butter melted (plus extra for greasing)
- 4 cups milk room temperature
- 4 cups all-purpose flour
- 1½ teaspoons kosher salt
- 6 large eggs room temperature
- 1½ cups Parmesan cheese grated
For the Filling:
- 2 tablespoons unsalted butter
- 1 large carrot diced small
- 1 cup frozen peas thawed
- 1 cup white button mushrooms sliced
- 1 shallot finely sliced
- 3 tablespoons dry sherry optional
- 2 sprigs tarragon chopped
- 2 sprigs thyme chopped
- 4 cups cooked chicken or turkey diced
- Kosher salt and freshly ground pepper to taste
For the Velouté Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- ½ cup heavy cream
Instructions
Prepare the Popovers:
- Preheat the oven to 425°F (220°C).
- Whisk together melted butter, milk, flour, salt, and eggs until smooth.
- Generously grease a popover pan or muffin tin with softened butter. Heat the pan in the oven for 2 minutes.
- Fill each cup halfway with the batter and sprinkle Parmesan cheese on top.
- Bake for 30 minutes without opening the oven.
Make the Velouté Sauce:
- Melt butter in a medium saucepan over medium heat.
- Add flour and stir constantly until it turns light blonde (about 1 minute).
- Gradually whisk in chicken broth and bring to a simmer.
- Add heavy cream, simmer for 5 minutes, and season with salt.
Cook the Filling:
- Melt butter in a skillet over medium heat.
- Sauté diced carrots for 1 minute, then add peas, mushrooms, and shallot. Cook for 4 minutes until softened.
- Stir in sherry, velouté sauce, tarragon, and thyme. Bring to a simmer.
- Add cooked chicken or turkey and cook for 2 minutes.
- Adjust seasoning with salt and pepper.
Assemble and Serve:
- Warm the popovers in the oven for 2–3 minutes.
- Pull apart each popover slightly and ladle the chicken filling into the center.
- Garnish with additional thyme or tarragon.
- Serve immediately and enjoy!