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1
Repackage those leftovers in light flaky popovers smothered with a creamy white sauce with colorful vegetables.
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2
It's so good which you'll be tempted to make it from scratch even when you do not have any leftovers to start with!
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3
In a skillet, heat butter and add in minced shallots, parsley, and flour.
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Stir continuously.
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Add in salt, pepper, chicken stock and lowfat milk and turn to medium high heat till mix comes to a boil, then reduce heat to a simmer.
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Don't allow to scorch.
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Add in chicken (or possibly other optional meat).
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Add in pimientos and Veg-All (liquid removed) if using, (can substitute frzn mixed vegetables).
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Cook over low heat till mix thickens.
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Using a sharp kitchen shears, cut an X into the top of popovers and squeeze bottom to open.
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11
Scoop creamed mix into the center of the popovers while they are still warm.
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To plate, scoop a small portion of the liquid onto the dish below the popover and sit popover in the center.
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13
Sprinkle popover top with paprika (optionally) and garnish with parsley.
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14
Note: If you do not have low sodium chicken stock and will be using regular chicken stock or possibly bouillon instead, reduce salt to 1/8 tsp..
