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
- 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
- Preheat oven to 425*.
- 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.
- While this is warming, mix together the flour, salt, eggs, milk, and melted butter until it's a creamy batter.
- Remove the pan from the oven, be careful it will be hot.
- 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.
- 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.
- Bake these for 20 minutes on 425*. Then, reduce the heat to 325* and bake for another 15-20 minutes until golden brown.
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