Lemony Chicken Popover Puff

By shuber

Ingredients

• Puff:
• 3 T. butter, divided
• 1 C. milk
• 6 eggs
• 1 C. all-purpose flour
• 1/2 tsp. salt
• Filling:
• 2 medium carrots, peeled
• 1 C. sugar snap peas
• 1/2 C. chopped onion
• 1 T. butter
• 1 lemon
• 1 C. diced red bell pepper
• 1 can (10 3/4 oz) condensed cream of chicken
• 2 C. diced cooked chicken (12 oz)
• 1 1/2 tsp. All-Purpose Dill Mix
• 1/2 C. shredded cheddar cheese

Preparation

Step 1

1. Preheat oven to 450 degrees. For popover puff, place butter in small bowl; microwave covered, on high 30 seconds or until melted. Measure 1 T. of butter into bottom of Deep Dish Baker; brush over bottom only. In Classic Batter Bowl, combine milk, eggs, and remaining butter using whisk. In small bowl, stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or until smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temperature to 350 degrees; continue baking 10-15 minutes or until puffed and golden brown.
2. Meanwhile, prepare chicken and vegetable filling. Using crinkle cutter, cut carrots in half lengthwise then crosswise into ¼-inch slices for a total of 1 cup. Cut snap peas in half. Chop onion. Place carrots, peas, onion, and butter in microwave bowl. Microwave, covered, on high 2-3 minutes or until vegetables are crisp-tender; set aside.
3. Juice lemon to measure 2 Tablespoons juice. Finely dice pepper. In clean classic batter bowl, combine lemon juice, pepper, soup, chicken, and dill mix; mix well. Microwave on high 4-5 minutes or until hot, stirring once. Add cheese and half of the vegetable mixture into filling; mix gently.
4. Remove puff from oven to cooling rack; let stand 3 minutes or until puff begins to fall. If necessary, cut around sides of puff to loosen from baker.
5. Spoon filling into center of puff. Arrange remaining vegetable mixture around edges of filling.