Chicken Pot Pie Popovers

Directions

1. Preheat the oven to 400 F. Spray a 12-cup muffin tin generously with non-stick baking spray.
2. For the popovers, whisk the milk, flour, eggs, vanilla, and 1/2 teaspoon of salt in a medium bowl until combined.
3. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes.
4. Add the baking powder; whisk the batter to combine and divide it evenly among the muffin cups (approximately 1/4 cup batter per muffin cup).
5. Bake the popovers until puffed and browned around the edges, 20 to 25 minutes, rotating the pan about halfway through.
6. While your popovers are in the oven you can begin on the pot pie filling.
7. Put the broth and flour into a medium saucepan and whisk until the flour is dissolved and no lumps remain.
8. 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.
9. Reduce the heat to low and whisk in 2 tablespoons of the Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper.
10. Stir in the peas and carrots, then the chicken; cover to keep warm.
11. When you are ready to assemble, turn your popovers out of the pan, using a small spatula if necessary.
12. Arrange 2 popovers on each of six plates or bowls and top with the chicken filling, dividing evenly among the popovers and serve with the mixed vegetables.
13. Garnish with chopped parsley and sprinkle on the remaining grated Parmesan.