Lemony Chicken Popover Puff

Popover Puff
3 tbsp butter or margarine, melted, divided
1 c milk
6 eggs
1 c flour
1/2 tsp salt

Chicken and Vegetable Filling
2 medium carrots, peeled
1 c sugar snap peas, cut in half
1/2 c chopped onion
1 tbsp butter or margarine
1 lemon
1 10.5 oz condensed cream of chicken soup
2 c diced cooked chicken
1 c diced red bell pepper
1 tsp dill
1 tsp minced onion
1/2 c shredded cheddar cheese

Preheat oven to 450 degrees.
For popover puff, measure 1 tbsp butter into a 10 1/2 inch round cake pan, brush over the bottom only. combine milk, eggs and remaining butter.Add flour and salt and whisk until smooth. Pour batter into pan and bake for 20 minutes. Reduce heat to 350 and bake 10-15 minutes more until puffed and golden brown.

While puff is cooking, cut carrots in half lenthwise then crosswise into 1/2 inch slices to equal 1 cup. Place carrots, snap peas, onion and butter in a microwave safe bowl and cover microwave on high 2-3 minutes or until vegetables are crisp tender.
Juice lemon to measure 2 tbsp of juice. Combine lemon juice, soup, chicken, bell pepper, dill and minced onion; mix well. Microwave on high for 4-5 minutes until hot, stirring once. Add cheese and half of the vegetable mixture. Stir gently.

Remove puff form oven to cooling rack; let stand 3 minutes or until puff begins to fall. If necessary loosed puff from edges of pan with a knife. Spoon filling into puff; arrange remaining vegetable mixture around edges.

8 servings