Mini Chicken Pot Pies
These comforting mini chicken pot pies with a creamy chicken filling are appealing to adults and kids alike. For little kids: Let them crack the eggs, stir the batter and shred the chicken. For big kids: Let them measure and stir the ingredients for the outer layer and filling.
Baking spray with flour
1 cup whole milk
3/4 cup all-purpose flour
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted
1/4 teaspoon baking powder
3 cups low-sodium chicken broth
1/3 cup all-purpose flour
4 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
1 cup frozen peas and carrots
1/2 rotisserie chicken, skin discarded and white and dark meat shredded (about 3 cups)
1/4 cup loosely packed flat-leaf parsley, chopped, for garnish
Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with the baking spray.
For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder; whisk the batter to combine and divide it evenly among the muffin cups (a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, 20 to 25 minutes, rotating the pan about halfway through.
For the filling: While the popovers are baking, put the broth and flour into a medium saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 2 tablespoons of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the peas and carrots, then the chicken; cover to keep warm.
To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates or bowls and top with the chicken filling, dividing evenly among the popovers. Garnish with chopped parsley and sprinkle on the remaining 2 tablespoons of grated Parmesan.
KIDS WARNING: Note to parents: Never leave a child unattended in the kitchen. These recipes are appropriate for children of various ages, 4 to 10. When a recipe calls for cooking on the stove or using a paring knife, an adult should do those activities and let the child assist, if age appropriate.
(Source: Television Food Network)