CHICKEN POPOVERS

FOR THE POPOVERS:
1 cup all-purpose flour, sifted
1/4 teaspoon salt
3/4 cup milk
1/4 cup chicken broth, cold
2 eggs
FOR THE FILLING:
4 tablespoons butter or margarine
1/3 cup all-purpose flour
1/4 teaspoon ground thyme
1/8 teaspoon freshly ground pepper
1 cup chicken broth
1 cup evaporated milk
2 tablespoons white wine
1/2 pound mushrooms, quartered
1 cup frozen peas, thawed
1/4 cup chopped red bell pepper
3 cups chopped cooked chicken

TO MAKE THE POPOVERS:
Preheat oven to 450 degrees F.

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.

TO MAKE THE FILLING:
Meanwhile, saute mushrooms in 2 tablespoons butter or margarine until lightly browned. Set aside.

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.

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

Split hot popovers and spoon in chicken filling.

Servings: 8
Source: 365 Ways To Cook Chicken