Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter, melted, divided

  2. 1 cup all-purpose flour

  3. 1/2 teaspoon salt

  4. 6 eggs

  5. 1 cup milk FILLING:

  6. 2 medium carrots, chopped

  7. 1 cup fresh broccoli florets

  8. 1 medium onion, chopped

  9. 1 tablespoon butter

  10. 2 cups cubed cooked chicken

  11. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  12. 1 medium sweet red pepper, diced

  13. 1 tablespoon lemon juice

  14. 1 teaspoon dill weed

  15. 1/2 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Brush the bottom of a deep-dish pie plate with 1 tablespoon butter; set aside. In a small bowl, combine flour and salt. Beat in the eggs, milk and remaining butter until smooth. Pour into prepared pie plate. Bake at 400° for 20 minutes. Reduce heat to 350°; bake 5-10 minutes longer or until golden brown and center is set. Meanwhile, in a microwave-safe bowl, combine the carrots, broccoli, onion and butter. Cover and microwave on high for 5-10 minutes or until vegetables are crisp-tender; set aside. In another microwave-safe bowl, combine the chicken, soup, red pepper, lemon juice and dill. Cover and microwave on high for 3-4 minutes or until red pepper is tender, stirring once. Stir in cheese and half of the vegetable mixture. Spoon chicken mixture into center of popover. Surround with remaining vegetable mixture. Cut into wedges; serve immediately. Yield: 6 servings.


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