Chicken Potpie Popovers

Savor a savory twist on classic popovers with Chicken Potpie Popovers. Fluffy pastry vessels are filled with tender rotisserie chicken, crisp-tender vegetables, and a rich, velvety chicken broth sauce, then garnished with fresh thyme for a comforting, elegant meal.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

1 recipe Perfect Popovers

3 tablespoons olive oil, divided

3 tablespoons salted butter, divided

2 cups small, slender heirloom carrots, peeled and cut into 1½-inch pieces

1 cup micro mini turnips*

1 cup mini spring onions, trimmed if necessary

1 cup red pearl onions, peeled and halved

1 cup sugar snap peas, halved lengthwise

½ cup shelled English peas or fresh sweet tender green peas

¼ cup all-purpose flour

4 cups chicken bone broth

½ teaspoon coarse kosher salt

¼ teaspoon ground white pepper

2 cups shredded rotisserie chicken

Fresh thyme, for garnish

Directions

Prepare and bake Perfect Popovers according to recipe directions.
In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add carrots, turnips, spring onions, pearl onions, sugar snap peas and English peas. Cook for 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
Transfer vegetables to a bowl; set aside. Add remaining 2 tablespoons olive oil and 2 tablespoons butter to the skillet. Stir in flour; cook and stir for 1 to 2 minutes or until flour mixture is light golden in color.
Gradually whisk in bone broth. Bring mixture to a simmer, whisking occasionally. Reduce heat; whisk in salt and white pepper. Simmer for 3 to 5 minutes more or until slightly thickened, whisking occasionally. Gently stir in shredded chicken and vegetables; cook just until heated through.
To serve, split open popovers lengthwise; place each in a shallow serving bowl. Top with chicken mixture. Garnish with thyme, if desired.

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*Note: If micro mini turnips are unavailable, use mini turnips with roots and tops removed.