Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate. This would be a good challenge recipe for 11-15 year olds.

Chicken Pot Pie Popovers

Here is a savory bake for young bakers to try. It’s also a great use of leftover cooked chicken! You will need a 12 cup muffin pan!

6 servings. Takes about 1 hour

Ingredients:

For the popovers:

Nonstick baking spray with flour- or butter and flour to dust muffin pans

1 cup whole milk

¾ cup all-purpose flour

3 large eggs, lightly beaten

1 teaspoon pure vanilla extract

Kosher salt

3 tablespoons unsalted butter, melted

¼ teaspoon baking powder

For the Chicken Pot Pie Filling:

3 cups low-sodium chicken broth

1/3 cup all-purpose flour

4 tablespoons grated Parmesan cheese

Kosher salt and freshly ground black pepper

1 cup frozen peas and carrots

About 3 cups of cooked chicken shredded or diced small

¼ cup flat-leaf parsley, chopped, for garnish

Directions:

1.  Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray or coat with a film of butter and dust with flour. Shaking out excess flour.

2.  For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until well combined; let the batter stand for 5 minutes.

3.  Add the baking powder; whisk the batter to combine and divide it evenly among the muffin cups (a 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, 20 to 25 minutes, rotating the pan about halfway through.

4.  For the filling: While the popovers are baking, combine the broth and flour in a medium saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes.

5.  Reduce the heat to low and whisk in 2 tablespoons of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the peas and carrots, then the chicken; cover to keep warm.

6.  To assemble: When the popovers are done, turn them out of the pan, using a small spatula if needed. Arrange 2 popovers on each of six plates or bowls and top with the chicken filling, dividing evenly among the popovers. Garnish with chopped parsley and sprinkle on the remaining 2 tablespoons of grated Parmesan.

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