Chicken Popovers

Title: Chicken Popovers
Categories: Chicken
Yield: 8 servings

----------------------------------POPOVERS----------------------------------
1 c Sifted flour
1/4 c Cold chicken broth
1/4 ts Salt
2 Eggs
3/4 c Milk

----------------------------------FILLING----------------------------------
4 tb Butter
1/2 lb Mushrooms quartered and sauted in 2 T butter until lightly browned
1/3 c Flour
1/4 ts Ground thyme
1/8 ts Freshly ground pepper
1 c Frozen peas thawed
1 c Chicken broth
1/4 c Red bell pepper chopped or pimientos
1 c Evaporated milk
2 tb White wine
3 c Chopped cooked chicken

1. Make Popovers. Preheat oven to 450. 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 two-thirds full. BAke 40 minutes, 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, red pepper, and chicken. Cook another 5 minutes until heated through.

4. Split hot popovers and spoon in chicken filling.