Yield: 8 servings
|1 cup||Sifted flour|
|¼ teaspoon||Ground thyme|
|⅛ teaspoon||Freshly ground pepper|
|1 cup||Chicken broth|
|1 cup||Evaporated milk|
|2 tablespoons||White wine|
|¼ cup||Cold chicken broth|
|½ pounds||Mushrooms; quartered and sauted in 2 T butter until lightly browned|
|1 cup||Frozen peas; thawed|
|¼ cup||Red bell pepper; chopped or pimientos|
|3 cups||Chopped cooked chicken|
1. Make Popovers. Preheat oven to 450. 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.
2. Make Filling. Meanwhile, 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.
3. Add mushrooms, peas, red pepper, and chicken. Cook another 5 minutes until heated through.
4. Split hot popovers and spoon in chicken filling.
From: 365 Ways to Cook Chicken.
FROM: LAWRENCE KELLIE DATE: 08-05-93