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Chicken Stuffed Popovers

chicken popovers

I have just recently been introduced to popovers, apparently here in the Midwest they are not nearly as common as up north.  I find that sort of funny because we love anything with bread in the Midwest!

As soon as I saw them, I knew that I had to try them.  I also thought they would be perfect for kids like my son who seems to like anything in muffin form.  I do not have a popover pan so I just used a muffin tin; however, a popover pan is now on my list to purchase!

To make these I decided to stuff them with my Dill Chicken Salad and then bake them to perfection!  Not only that, I also made these gluten free by using Better Batter All Purpose Gluten Free Flour!  The result?  Perfect!  My husband who is not gluten free loved them just as much as I did.  Remember if you are not gluten free just use regular flour.

Let’s get on to this tasty treat!


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Chicken Stuffed Popovers

Yield: 6


  • Popovers:
  • 1 Cup Flour or Gluten Free All Purpose Flour
  • 1/4 Tsp Salt
  • 3 Eggs
  • 1 Cup Milk
  • 1 Tbsp Unsalted Butter, Melted
  • 2 Tbsp Unsalted Butter, Chilled
  • Chicken Salad (See recipe in post for the chicken salad)


  1. Preheat oven to 425*.
  2. Spray the muffin tin or popover pan with non stick cooking spray and then place in the oven for 2 minutes to get it warm.
  3. While this is warming, mix together the flour, salt, eggs, milk, and melted butter until it's a creamy batter.
  4. Remove the pan from the oven, be careful it will be hot.
  5. Put a tablespoon of chilled butter into 6 tins. Just add a small piece to each tin on the bottom. This will get a little bubbly and melt.
  6. Next fill up each cup 1/4 of the way with batter, then add in about a tablespoon of chicken salad and top with another 1/4 of batter. You want the tins to be about half way full so that they can rise.
  7. Bake these for 20 minutes on 425*. Then, reduce the heat to 325* and bake for another 15-20 minutes until golden brown.


Recipe Adapted From:  All Recipes



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