Repackage those leftovers in light flaky popovers smothered with a creamy white sauce with colorful vegetables. It's so good that you'll be tempted to make it from scratch even when you don't have any leftovers to start with!
In a skillet, melt butter and add chopped shallots, parsley, and flour. Stir continuously. Add salt, pepper, chicken stock and milk and turn to medium high heat until mixture comes to a boil, then reduce heat to a simmer. Do not allow to scorch.
Add chicken (or other optional meat). Add pimientos and Veg-All (drained) if using, (can substitute frozen mixed vegetables).
Cook over low heat until mixture thickens.
Using a sharp kitchen shears, cut an X into the top of popovers and squeeze bottom to open.
Scoop creamed mixture into the center of the popovers while they are still hot.
To plate, scoop a small portion of the liquid onto the dish below the popover and sit popover in the center. Sprinkle popover top with paprika (optionally) and garnish with parsley.
Note: If you don't have low sodium chicken stock and will be using regular chicken stock or bouillon instead, reduce salt to 1/8 teaspoon.
