Posted by: literallydelicious | March 12, 2010

Lemon-Dill Chicken Popover

This is a dish I saw in a magazine that just looked so darn pretty that I had to try it. I’d never had a popover before, and I liked it, though I think I would have liked it just a little more with more chicken and veggies and less popover. The puffy golden-brown sides were amazingly good, and you can tweak the filling to your own tastes.

LEMON-DILL CHICKEN POPOVER

Popover:

 3 tablespoons butter, melted

1 cup  all-purpose flour

1/2 teaspoon salt

6 eggs

1 cup  milk

 

Filling:

2 medium carrots, peeled and chopped

1 cup fresh broccoli florets

1 medium onion, chopped

1 tablespoon butter

2 cups cubed cooked chicken

1 can condensed cream of chicken soup, undiluted

1 medium red bell pepper, diced

1 tablespoon lemon juice

1 teaspoon dill weed

1/2 cup shredded cheddar cheese

 

1. Brush the bottom of a deep-dish pie plate with butter. In a small mixing bowl, combine flour and salt. Beat in the eggs, milk and remaining butter until smooth. Pour into pie plate.

 2. Bake at 400 degrees for 20 minutes. Reduce heat to 350 and bake an additional 5-10 minutes until golden brown and the center is set.

 3. In a microwave-safe bowl, combine carrots, broccoli, onion and butter. Cover and microwave on high for 7-10 minutes until vegetables are crisp-tender.

 4. In another microwave-safe bowl, combine chicken, soup, red pepper, lemon juice and dill. Cover and microwave on high for 3-4 minutes. Stir in cheese and the vegetable mixture.

 5.  Spoon chicken mixture into the popover. Cut into wedges and serve immediately.

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Responses

  1. Rats. I thought you’d combine it all, pop it in the oven and the stuff would pop over the stuff. I’m so disappointed that the magic doesn’t really happen. You have to make a hole and stuff it in.
    😦

  2. You don’t have to make a hole — the popover rises on the outside as it bakes. It’s kind of a like a really eggy pie crust. The sides get really tall, and when you take it out, the middle sinks .

    And the outside tall edges are the best!

  3. I’ve got a great popover recipe I got from a friend years ago, but the dessert kind. Have to see if I can find it.

    • Sounds yummy, Jackie. This was my first ever popover, and I liked it. If you find yours, share it. I’d love to try it as dessert.

  4. Here’s Treva’s recipe for popovers:

    1 c sifted all-purpose flour
    1/4 t salt
    2 eggs
    7/8 c milk
    1 T melted butter

    Mix flour and salt. Beat eggs until light and add milk and butter. Combine slowly with flour mix. Stir until blended. Beat by hand 2 minutes or by electric mixer 1 minute. Heavily butter muffin tin and heat. Fill cups 1/3 full. Bake 20 minutes at 450 degrees. Reduce heat to 350 degrees and bake 15 minutes more. Don’t open the oven door during baking.

    When cool, spread with butter, cream cheese, frozen strawberries/raspberries, and powdered sugar mixed to taste.

    • Oh, yumm!!!

      Those sound incredible. I’m going to bake mini-cupcakes tonight (for Easter tomorrow), but I’ve got to give this a try. I’m up for anything with cream cheese – even my favorite sushi roll has it. This sounds incredible with strawberries or blueberries.

      Thanks. (And to Treva, too!)

      • You can also put the spread inside by biting off a spot, but after the inside has stuff inside, it “leaks” more with bites.

      • Leaking’s okay. That’s what finger-licking is for. 😉


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