Mini chicken popovers

Great things come in small packages right? Well, these scrumptious diddlyumptious mini chicken popover cross pot pies are no exception.  If your kids are like mine they are attracted to any food that’s mini, baby-sized and scaled down.  It makes them feel special like it’s a ‘just for me’ kinda meal.

These little ‘pot pies’ as I like to call them are quick and easy without the hassle of pre-cooking or browning – everything is done in the oven. I sneak spinach into mine but feel free to add celery, grated carrot – whatever veggies are in the fridge or garden.  This makes for a great low-fat, nutritious dinner idea.

Mini Chicken popovers


+ Canola oil or spray
+ 200gms wholemeal flour (just a little over 3/4 of a cup)
+ 1 egg white
+ 250ml low-fat milk
+ 400gm minced chicken
+ 125gm finely chopped spinach
+ 1 cup cooked rice (brown preferably)  – or take a short cut and use 1/2 a + SunRice microwave rice packet if you’re pushed for time.
+ 1 tbsp fruit chutney


Step 1 – Preheat a fan forced oven to 200 degrees. Spray or brush a 12 cup muffin tin thoroughly with oil.

Step 2 – Place the flour in a mixing bowl and make a well for the egg white. Then gradually add in the milk while whisking to make a nice batter with bubbles. If the batter is too thick just add some water until you get the right consistency.

Step 3 – In a bowl place the minced chicken, spinach, rice, chutney with salt and pepper to taste and mix thoroughly.

Step 4 – Using your hands mould the mixture into 12 small balls and place in the muffin tin.


Step 5 – Bake the mince balls for 10 minutes then remove from the oven and pour the batter over each ball so that it fills just below the rim.

Step 6 – Bake for another 20-25 minutes until the batter rises and turns a lovely golden brown. Serve with fresh vegetables.


This post is for those who missed it first on Kidspot Village Voices

What is a meal your kids will easily chow down on?

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