Chicken Popovers Recipes

Preheat oven to 400?F. Pour 1/8 c. oil into each cup in a 12-cup cupcake pan. Place on a drip tray. Heat in the oven.

Meanwhile, make popover Batter: In a large bowl, whisk milk, eggs, flour, baking powder, and melted butter until smooth. Season with salt and pepper. In hot cupcake pan, fill cupcake molds 2/3 full (mixture should sizzle). Return pan with drip tray underneath to the oven. Bake until puffed and browned, about 30 minutes, turning pan around halfway through. Keep warm until ready to serve.

Make filling: In a wok over medium heat, heat remaining oil. Cook camote, potato, and peas until tender. Add chicken. Cook until cooked through. Season with salt and pepper, to taste. Stir in corn. Cook until heated through. Stir in flour, then chicken broth. Cook until thickened. Stir in soup. Season to taste.

To serve, place 2 popovers on a plate. Spoon chicken into popovers, and repeat with remaining pieces. Serve immediately.

Recipe originally published in the October 2016 issue of Good Housekeeping.