Yield: 8 Servings
|1 cup||Flour; sifted|
|¼ cup||Chicken broth; cold|
|4 tablespoons||Butter or margarine|
|¼ teaspoon||Ground thyme|
|⅛ teaspoon||Freshly ground pepper|
|1 cup||Chicken broth|
|1 cup||Evaporated milk|
|2 tablespoons||White wine|
|½ pounds||Mushrooms; quartered and sautéed in 2 tb. butter, lightly browned|
|1 cup||Frozen peas; thawed|
|¼ cup||Red bell pepper; chopped|
|3 cups||Cooked chicken; chopped|
1. Make popovers: Preheat oven to 450 degrees. 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.
Recipe by: 365 Ways To Cook Chicken Posted to MC-Recipe Digest by "Marie Smith" <crafty1@...> on Apr 28, 1998