Kids Can Make: Healthy Chicken Pot Popovers

1. 1

   Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with the baking spray.

2. 2

   For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined.

3. 3

   Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes.

4. 4

   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).

5. 5

   Bake the popovers until puffed and browned around the edges, 20 to 25 minutes, rotating the pan about halfway through.

6. 6

   For the filling: While the popovers are baking, put the broth and flour into a medium saucepan and whisk until the flour is dissolved.

7. 7

   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.

8. 8

   Reduce the heat to low and whisk in 2 tablespoons of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper.

9. 9

   Stir in the peas and carrots, then the chicken; cover to keep warm.

10. 10

    To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary.

11. 11

    Arrange 2 popovers on each of six plates or bowls and top with the chicken filling, dividing evenly among the popovers.

12. 12

    Garnish with chopped parsley and sprinkle on the remaining 2 tablespoons of grated Parmesan.

* Per serving · 4 servings · Values may vary.