Chicken Popovers

This recipe comes from 365 Chicken Recipes, a perfectly glorious cookbook.

Popovers (Makes 14-16)

(About 80 calories each.)

2 cups flour

1/2 teaspoon salt

1 1/2 cup milk

1/2 cup cold chicken broth

4 eggs

Filling

(1530 total calories or 128/serving for 12 servings)

4 tablespoon butter

1/3 cup flour

1/4 teaspoon ground thyme

1/8 teaspoon pepper

1 cup chicken broth

1 cup milk (recipe calls for evaporated milk; I use regular)

2 tablespoon white wine

1/2 pound mushrooms, quartered and sautéed in butter (I skip these, due to my dear husband)

1 cup frozen peas (I use corn)

1/4 cup chopped red bell pepper or pimientos

3 cups chopped cooked chicken

1. Make popovers: Preheat oven to 450 (although I usually go 425). 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 2/3 full. Bake 40 minutes (although it never takes that long for me—more like 20 or 25) 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 (or corn), red pepper, and chicken. Cook another 5 minutes, until heated through.
4. Split hot popovers and spoon in chicken filling.