Creamy Chicken Popovers
Golden homemade popovers split open and filled with a tarragon-scented chicken and pea filling made lighter with yogurt, skim milk, and white wine. Low-calorie comfort food that still satisfies.
YIELD
6 servingsPREP
15 minCOOK
90 minREADY
1 hrsPot pie wishes it looked this good.
Homemade popovers puff up golden and airy in the oven while a savory chicken filling simmers on the stove. Chicken breasts are poached with carrot and onion to build a quick broth, then the meat gets cut into chunks and stirred into a sauce thickened with flour, skim milk, yogurt, and a splash of white wine.
Tarragon gives the filling a subtle anise-like elegance, and peas plus pimientos add color and sweetness. Crack open a popover, spoon the filling inside, and serve immediately while everything is still hot and puffy.
Kitchen Tips
- Don’t open the oven while popovers bake. They need consistent heat to puff up properly. Peeking lets steam escape and they’ll collapse.
- Use low-fat yogurt instead of cream for that tangy richness without the extra calories. It’s the clever swap that makes this dish lighter.
- Poach the chicken gently at a low simmer, not a rolling boil. Gentle heat keeps the breast meat tender instead of rubbery.
Variations
- Swap peas for asparagus tips when they’re in season for a spring-forward version.
- Use turkey breast instead of chicken for a post-Thanksgiving leftover remix.
- Add a pinch of Dijon mustard to the sauce for a sharper, more French bistro feel.
Ingredients
Directions
Combine water, chicken, carrot, and sliced onion in a large saucepan.
Bring to a boil; cover, reduce heat, and simmer 30 minutes.
Remove chicken from broth; cool.
Bone chicken, and cut meat into 1inch pieces.
Set aside.
Strain broth, saving ¾ cup.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chopped onion, and sauté until tender.
Gradually add ¼ cup flour and tarragon, stirring well.
Gradually stir in ¾ cup skim milk, yogurt, wine, and reserved ¾ cup chicken broth.
Cook, stirring constantly, until mixture is thickened and bubbly.
Stir in peas, pimento, and reserved chicken.
Set aside, and keep warm.
Combine remaining 1 cup flour and salt, stirring well.
Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended.
Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam.
Place 4 inches apart on a baking sheet.
Bake at 400℉ (200℃) for 45 to 50 minutes or until golden brown.
Break open each popover.
Spoon ½ cup chicken mixture over each popover.
Serve immediately.
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