Lemon Chicken Puff

I'd seen this recipe on Marci's blog and had always been curious about it (exactly how does that puff work?), but never got around to trying it until now. This dish is like two of my favorites...a chicken pot pie with just a bottom crust...or the chicken divan that I like to serve with biscuits or puff pustry cups on the side, but here the biscuit is built right in! I liked all the veggies and the filling had good flavor, just a hint of lemon. My curiosity about the puff was also solved, it just puffs right up as it bakes - wow :) This one is also so easy to put together, and I'm going to be on the hunt for more fillings for this fun puff!


From On My Menu

Ingredients

*Popover Puff:
3 T. butter, divided
1 c. milk
6 eggs
1 c. flour
1/2 t. salt

*Chicken and Veggie Filling:
2 medium carrots, peeled and thinly sliced
1 cup broccoli florets
1 medium potato, diced
1/2 cup chopped onion
1 Tbsp. butter
2 Tbsp. lemon juice
1 can cream of chicken soup
2 cups diced cooked chicken
1/4 cup sour cream
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. pepper (or more)
1/2 c. shredded cheddar cheese

Directions

1. Preheat oven to 450 degrees. Melt 2 T. butter in microwave and whisk together with milk and eggs. Put 1 T. butter in bottom of baking dish and place in oven until melted.

2. Add flour and salt to egg mixture and whisk until smooth. Pour batter into dish (on the melted butter) and bake 20 min. (I take out the top rack in my oven - it's gets pretty "puffed")

3. Reduce heat to 350 degrees and bake 10-15 more minutes until puffed and golden brown.

4. While the shell is baking, melt 1 T. butter in large sauce pan and stir in carrots, broccoli, potatoes and onion. Cook until veggies are tender. Add lemon juice, chicken and cream of chicken soup. Stir in spices and continue stirring until heated through. Stir in cheese keep warm until the puff is ready.

5. Remove puff from oven and allow to cool and middle to fall, forming a shell.
Spoon filling into center of puff and enjoy.