Chicken Popeye

13 years ago

This weekend I made chicken pot pies, except instead of a crust I put the whole thing into a cheddar popover.

I never made popovers before, and using Alton Brown's recipe, they literally took 5 minutes of prep time. For the filling, I don't use cream or roux to thicken it, but instead use a little dried potato flakes to get a better consistency (probably the only thing they are good for)

Unfortunately for the pic I should have had some of the carrots and mushrooms showing, maybe with a little extra sauce for good measure.

...any other good ideas for what I can do with popovers? Breakfast with nice runny eggs comes to mind!

Cheers,

Andy

Sort by:Oldest

Comments (11)

lindac
13 years ago
I like them with butter and strawberry jam!
rachelellen
13 years ago
Popovers are great because like so many quickly baked breads, the variations are only limited by your imagination. Different spices/herbs/flavorings are easily added, and since they are so simple, are great vehicles to change leftovers into a whole new meal.

Try adding some curry powder, and fill them with egg, chicken or tuna salad. Fresh garlic is another great addition, especially with hearty meat stews. A bit of sugar and vanilla makes for a great vehicle for berries and yogurt or mincemeat and cream.
Related Discussions
Korean Fried Chicken
Q
Comments (23)
OK! Jelly and cola. The Strawberry jam is an addition which the most popular K*F*C* restaurant in Los Angeles has listed on their sauce ingredient list. I thought it really strange at first reading - also I do not like strawberry jam. The ingredient list also has "soda pop". I thought about the mix of flavours and came up with cola. I must admit I do not use P*ep*si or Co*ke because of the HFCS. I purchase cola from Whole Foods which is made with cane sugar. I have grape jam on my "must try in this recipe" list. This recipe is a sweet/hot/savory recipe so the jam and cola contrubite to the sweet and take some of the blazing heat away from the Korean Red Pepper Paste. For substitutions I would say the jam could be replaced with ketchup or plain tomato paste. You could try pure apple juice in place of the cola. It is my intention to make this with frozen pineapple juice concentrate in place of the strawberry jam. I hope that by summer I will have 3 variations - all will be hot & spicy. For another variation I will try using a sweet southern style BBQ sauce with added garlic and sesame oil on this crispy cooked chicken. However you make it be sure to double fry because this is how you get that c r u n c h!! Now I am working on a Korean Fried Shrimp - must use JUMBO shrimp because must double fry. DL
...See More
buffet said chicken livers, gag not!
Q
Comments (39)
Canned stewed tomatoes. My grandmother forced me to finish up a dish of them when I was still in a high chair. She got the last spoonful into me, then they *all* 'returned'. I didn't eat any kind of tomatoes for years! I'd forgotten about canned creamed corn. I never liked it except in corn pudding. Then a fellow we knew talked about working in a canning factory when he was young, with all the flies buzzing around and dropping into the vats! ICK! I think a slimy texture is what gets my gagging reflex going. Oh and biting down on a fish bone or little piece of eggshell -- shivers! I like beef and chicken livers, but not calf liver. (I won't eat veal for humane reasons.)
...See More
I'll share my recipes, if you'll share yours -July 10
Q
Comments (2)
Popeye's Fried Chicken *Copycat recipe* This is a copycat recipe, to expect it to be "exactly" like Popeye's is a little unrealistic. 1 frying chicken, with skin cut up 6 cups vegetable oil 2 tablespoons white pepper 1 teaspoon cayenne pepper 2/3 cup all-purpose flour 2 teaspoons paprika 1 tablespoon salt 3 eggs Directions Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove. In a large bowl, combine flour, salt, peppers, and paprika. Break the eggs into a separate bowl and beat until blended. Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready. Dip each piece of chicken into the egg, then coat generously with the flour mixture. Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken. To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly. Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly. As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain. If you like crunchy chicken or Popeye's chicken you will like this recipe.
...See More
What's Popeye's Favourite Food?
Q
Comments (16)
morz8, the first Popeyes to open in Calgary is walking distance to my house. The lineups were hours long to get in for the first month or two so we never bothered. I think it was open six months before we went and picked up a meal for each of us. We've never been back. The fries are horrible and the chicken was meh.
...See More
User
13 years ago
What a great idea Andy and what a super picture!
arabellamiller
13 years ago
Gorgeous picture Andy! I love that it looks beautiful as well as delicious.

Would you mind posting the entire recipe?

Thanks,
AM
jimster
13 years ago
I've never thought of filling popovers. What is the process? Do they get further baking after they are filled?

The photo is great. Gorgeous color and lighting. The food looks appetizing.

Jim
cookie8
13 years ago
Sorry, I have to ask. What is a popover? Is it a biscuit?
User
13 years ago
What a great idea.

And I have to tell you, that photo is just spectacular. Beautifully plated and captured.

Cookie, a Popover is similar to a Yorkshire Pudding.

Ann
metaxa
13 years ago
Individual Yorkshires stuffed with thin sliced roast beef have been a long term type of thing in our house, either cold or warmed and gravied up.

Stuffing pot pies into popovers is something I never thought of tho, will definitely give it a try.
andyman
Original Author
13 years ago
LindaC -- awesome, would a good sweet breakfast (or dessert!)

RachelEllen -- Nice idea, I'm not a big fan of tuna, egg or chicken salad, but the curry would be a great addition to the pot pie!

Chase, AnnT, Jimster -- thanks for the kind words!

Arabella -- here is the recipe

Easy Cheddar Popovers (makes 6 popovers, original recipe by Alton Brown)
- 2 eggs
- 1 cup milk
- 1 tablespoon melted butter
- 4.75 ounces of flour
- 2 tsp kosher salt
- a handful of shredded cheddar

Directions:
- Preheat oven to 400 degrees
- Whizz everything except the cheese in a blender for 30 seconds
- Evenly pour into a nonstick and sprayed popover pan/tray/rack. You can probably use a muffin pan too.
- Sprinkle each with a small bit of the cheese
- Bang into the oven for 40 minutes
- Remove from oven, and turn that puppy off
- Pop a small hole in the top of the popovers to release excess steam
- Put the popovers on a rack in the still hot oven to keep warm

Filling:
- 2 or 3 chicken breasts, diced up
- 3 carrots, peeled and sliced into disks
- 3 celery ribs, sliced intoÃ¯Â¿Â½whatever you call what you slice celery into
- 1 pound of button mushrooms, diced
- some broccoli, chopped
- 1/2 cup of frozen peas
- 1 quart chicken broth
- Salt and pepper to taste
- some potato flakes
- 2-3 white potatoes, peeled and diced
- 1 tsp fresh thyme

Directions:
- Fill small saucepan with water, potatoes and carrots and simmer until tender
- In a large skillet over medium to high heat, carmelize mushrooms.
- Remove mushrooms, and cook celery and broccoli until tender
- Remove and saute chicken
- When the chicken is nice and crusty and brown add the broth and bring to a boil
- While boiling, stir in the potato flakes a little at a time until it starts to thicken up to a consistency you like. Be careful not to put in too much, it will stiffen up more as it cools and you donÃ¯Â¿Â½t want mashed potatoes here.
- Drain the potatoes and carrots, and add all the ingredients back to the "gravy"
- Cut the popovers in half and pour the filling over.

Don't be stingy on the gravy like I was in the photo.

I'm include my blog link below, but the key info is above...

Here is a link that might be useful: You can get the recipe and a few more pics on my blog
andyman
Original Author
13 years ago
Whoops -- missed yours Metaxa, roast beast in the popover would be awesome with some nice thick gravy...

Jim,
No further baking, just slice it in half and dump in the filling. Make sure you do it right before you serve so it doesn't get too soggy...
trixietx
13 years ago
How clever! I have never made popovers, but after seeing your picture and recipe I am going to. Thanks for sharing!

Chicken Popeye

Comments (11)

lindac

rachelellen

Related Discussions

User

arabellamiller

jimster

cookie8

User

metaxa

andyman
Original Author

andyman
Original Author

trixietx

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Chicken Popeye

Comments (11)

Related Discussions

andymanOriginal Author

andymanOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

andyman
Original Author

andyman
Original Author