Help the kids stay fueled with the energy they need with our tangy Kid-Friendly Orange Chicken Pot Popover. It’s full of delicious protein, veggies, and vitamin B6, which helps keep your belly full and your heart healthy. Don’t be surprised when they ask for a second helping.
- Non-stick cooking spray
- 3/4 cup whole milk, room temperature
- 1/4 cup Florida Orange Juice, room temperature
- 3/4 cup all-purpose flour
- 3 large eggs, room temperature
- 3 tablespoons butter, melted
- 3/4 teaspoon salt
- 2 cups chicken broth
- 1 cup Florida Orange Juice
- 1/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seed
- 1 1/2 cups frozen peas and carrots, thawed
- 2 tablespoons grated Parmesan cheese
- 2 1/2 cups shredded rotisserie chicken meat
- 2 tablespoons chopped parsley
|Prep Time||Cook Time||Total Time|
|30 minutes||30 minutes||1 hour|
Heat the oven to 425F. Spray a 12-cup muffin tin with non-stick spray and set aside.
Place the milk, orange juice, flour, eggs, butter and salt into a blender, cover and blend on high 1 minute.
Divide the batter evenly among the muffin cups and bake for 20 minutes. Decrease the heat to 350F and continue to bake another 15 to 20 minutes or until the popovers are puffed and golden brown around the edges.
Place broth, orange juice and flour in a medium saucepan and whisk until combined. Set over medium high heat and bring to a simmer, while whisking continually. Cook until the mixture thickens enough to coat the back of a spoon, 4 to 5 minutes. Switch to a spoon or spatula and decrease the heat to low. Stir in the salt, pepper, celery seed, peas and carrots. Continue cooking 1 to 2 minutes until vegetables are almost tender. Add the chicken and stir until heated through.
To serve, spoon the filling into the center of each popover and garnish with chopped parsley.