chicken pot pie in popovers

Olvin

2 min read

·

11-01-2025

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Forget soggy bottoms! This recipe elevates the beloved chicken pot pie to new heights by baking the creamy, savory filling inside individual, perfectly crisp popovers. It's a delightful presentation, perfect for a dinner party or a special weeknight treat. This recipe offers a unique twist on a classic comfort food, combining the best of both worlds: the familiar flavors of chicken pot pie with the elegant crunch of popovers.

What Makes This Recipe Special?

This isn't your grandma's chicken pot pie (though she'd probably love it!). We're taking a classic and transforming it into something truly special:

• Individual Portions: No more fighting over the last piece! Each guest gets their own perfectly portioned pot pie in a beautiful, edible vessel.
• Crispy Popovers: The secret to success lies in perfectly crisp popovers. We'll cover the key techniques to ensure golden-brown, airy perfection every time.
• Flavorful Filling: A rich and creamy chicken filling, bursting with vegetables and herbs, makes this dish incredibly satisfying.
• Elegant Presentation: This recipe is stunning. It's a showstopper that's sure to impress your guests, whether it's a casual gathering or a formal dinner party.

Ingredients:

For the Popovers:

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 cup milk
• 4 large eggs
• 2 tablespoons melted unsalted butter

For the Chicken Pot Pie Filling:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 pound boneless, skinless chicken breasts, cooked and diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Making the Popovers:

1. Preheat oven to 450°F (232°C). Grease a 12-cup popover pan generously with melted butter.
2. Whisk dry ingredients: In a large bowl, whisk together the flour and salt.
3. Add wet ingredients: Gradually whisk in the milk and eggs until smooth. Stir in the melted butter.
4. Fill popover cups: Fill each cup about 2/3 full.
5. Bake: Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 15-20 minutes, or until golden brown and puffed.

Making the Chicken Pot Pie Filling:

1. Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Make roux: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
3. Add broth and cream: Gradually whisk in the chicken broth and heavy cream until smooth. Bring to a simmer.
4. Add chicken and vegetables: Stir in the cooked chicken, peas, and corn. Add thyme, salt, and pepper. Simmer for 5-10 minutes, or until thickened.

Assembling the Chicken Pot Pie Popovers:

1. Once popovers are baked and slightly cooled, carefully remove them from the pan.
2. Slice a small opening in the top of each popover.
3. Spoon the chicken pot pie filling into each popover.
4. Serve immediately.

Tips for Perfect Popovers:

• Don't overmix the batter: Overmixing will develop the gluten and result in tough popovers.
• Use hot popover pans: A hot pan is crucial for proper rising.
• Don't open the oven door during the first 20 minutes of baking.

Serving Suggestions:

Serve these delightful Chicken Pot Pie Popovers immediately for the best texture. A simple side salad or some crusty bread complements this dish perfectly. Enjoy!

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