Pampered Chef Recipes
Lemony Chicken Popover Puff
Yield: 8 servings or 16 sample servings
Ingredients
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
Instructions
- Heat oven to 450 degrees F.
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.
- 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.
- Meanwhile, prepare Chicken and Vegetable Filling.
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.
- Juice lemon using Juicer to measure 2 tablespoons juice. Finely dice bell pepper using utility knife.
- 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.
- 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.
- Spoon filling into center of puff. Arrange remaining vegetable mixture around edges of filling.
- Slice and serve using Slice 'N Serve.
Notes
Dried dill weed can be substituted for the All-Purpose Dill Mix, if desired.
Nutrition
Per serving: Calories 360, Total Fat 19g, Saturated Fat 8g, Cholesterol 220mg, Carbohydrate 22g, Protein 23g, Sodium 650mg, Fiber 2g
Attribution
Recipe credit: Pampered Chef