Ingredients:

  • 2 cups cooked chicken, shredded or diced
  • 1 cup carrots, diced (about 2 medium carrots)
  • 1 cup frozen peas
  • 1/2 cup celery, diced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 3 large eggs
  • 1/2 teaspoon salt
  • Butter for greasing the popover pan

Instructions:

  1. Melt butter in a saucepan over medium heat.
  2. Add diced carrots and celery; sauté until softened.
  3. Sprinkle flour over the vegetables; stir to combine, cooking for about 1 minute.
  4. Gradually whisk in chicken broth and heavy cream, allowing the mixture to thicken.
  5. Add shredded chicken, peas, thyme, salt, and pepper; mix thoroughly and remove from heat.
  6. Transfer filling to a bowl and refrigerate for 30 minutes to cool.
  7. Preheat your oven to 425°F (220°C).
  8. In a mixing bowl, whisk together flour, milk, eggs, and salt until smooth.
  9. Generously grease the popover pan with butter and fill each cup halfway with the batter.
  10. Spoon the chilled chicken filling into each popover cup, then top with remaining batter to cover.
  11. Bake in the preheated oven for 25-30 minutes or until the popovers are puffed and golden brown.
  12. Remove from the oven, allow to cool slightly, and serve while still warm.