Chicken Popeye

15 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

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Comments (11)

lindac
15 years ago
I like them with butter and strawberry jam!
rachelellen
15 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.
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User
15 years ago
What a great idea Andy and what a super picture!
arabellamiller
15 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
15 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
15 years ago
Sorry, I have to ask. What is a popover? Is it a biscuit?
User
15 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
15 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
15 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
15 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
15 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

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Chicken Popeye

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