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Ingredients
- 5 tablespoons butter
- 4 tablespoons flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup (low sodium) chicken stock
- 1 1/2 cups milk or cream
- 1/4 teaspoon sage or Bell's Seasoning
- 2 cups chicken, turkey, lobster, salmon or beef
- 1 tablespoon chopped pimientos
- 1/4 cup fresh parsley, minced
- 1 tablespoon chopped shallots
- 1 can Veg-All or 10 oz frozen mixed vegetables (optional)
- 1 dozen freshly baked popovers
Details
Preparation
Step 1
Repackage those leftovers in light flaky popovers smothered
with a creamy white sauce with colorful vegetables. It's so
good that you'll be tempted to make it from scratch even
when you don't have any leftovers to start with!
In a skillet, melt butter and add chopped shallots, parsley,
and flour. Stir continuously. Add salt, pepper, chicken
stock and milk and turn to medium high heat until mixture
comes to a boil, then reduce heat to a simmer. Do not allow
to scorch.
Add chicken (or other optional meat). Add pimientos and
Veg-All (drained) if using, (can substitute frozen mixed
vegetables).
Cook over low heat until mixture thickens.
Using a sharp kitchen shears, cut an X into the top of
popovers and squeeze bottom to open.
Scoop creamed mixture into the center of the popovers while
they are still hot.
To plate, scoop a small portion of the liquid onto the dish
below the popover and sit popover in the center. Sprinkle
popover top with paprika (optionally) and garnish with
parsley.
Note: If you don't have low sodium chicken stock and will be
using regular chicken stock or bouillon instead, reduce salt
to 1/8 teaspoon.
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