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Lemony Chicken Popover Puff



Popover Puff

  • 3 tablespoons butter or margarine, divided
  • 1 cup milk
  • 6 eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Chicken and Vegetable Filling

  • 2 medium carrots, peeled
  • 1 cup sugar snap peas, cut in half diagonally
  • 1/2 cup chopped onion
  • 1 tablespoon butter or margarine
  • 1 lemon
  • 1 (10 1/2 ounce) can condensed cream of chicken soup
  • 2 cups diced cooked chicken (12 ounces)
  • 1 cup diced red bell pepper
  • 1 1/2 teaspoons Pantry All-Purpose Dill Mix
  • 1/2 cup (2 ounces) shredded Cheddar cheese
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  1. Heat oven to 450 degrees F.
  2. For Popover Puff, place butter in Small Micro-Cooker; microwave, covered, on HIGH 30 seconds or until melted. Measure 1 tablespoon of the butter into bottom of Deep Dish Baker; brush over bottom only using Pastry Brush.
  3. In Classic Batter Bowl, combine remaining butter, milk and eggs using Stainless Steel Whisk. In Small Batter Bowl, stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or until smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temperature to 350 degrees F; continue baking 10 to 15 minutes or until puffed and golden brown.
  4. Meanwhile, prepare Chicken and Vegetable Filling. Using Crinkle Cutter, cut carrots in half lengthwise then crosswise into 1/4-inch slices to measure 1 cup. Cut snap peas in half using Utility Knife. Chop onion using Food Chopper. Place carrots, snap peas, onion and butter in micro-cooker. Microwave, covered, on HIGH 2 to 3 minutes or until vegetables are crisp-tender; set aside.
  5. Juice lemon using Juicer to measure 2 tablespoons juice. Finely dice bell pepper using utility knife.
  6. In clean Classic Batter Bowl, combine lemon juice, bell pepper, soup, chicken and dill mix; mix well. Microwave on HIGH 4 to 5 minutes or until hot, stirring once. Grate cheese using Deluxe Cheese Grater. Add cheese and half of the vegetable mixture into filling; mix gently.
  7. Remove puff from oven to Stackable Cooling Rack; let stand 3 minutes or until puff begins to fall, forming a shell. If necessary, use Paring Knife to cut around sides of puff to loosen from baker.
  8. Spoon filling into center of puff. Arrange remaining vegetable mixture around edges of filling.
  9. Slice and serve using Slice 'N Serve.

Yield: 8 servings or 16 sample servings

Nutrients per serving: Calories 360, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 220 mg, Carbohydrate 22 g, Protein 23 g, Sodium 650 mg, Fiber 2 g

Cook's Tip: Dried dill weed can be substituted for the All-Purpose Dill Mix, if desired.

Recipe credit: Pampered Chef

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