Lemony Chicken Popover Puff

1. Preheat oven to 450ºF. For the popover puff, take 1 tablespoon melted butter and brush over the bottom of the casserole dish. In a large bowl combine milk, eggs and remaining butter. In a small bowl, stir together flour and salt. Add flour mixture to egg mixture, whisk till smooth and pour into the casserole dish. Bake 20 minutes. Reduce oven temperature to 350ºF and continue baking 10-15 minutes or until puffed and golden brown.
2. Meanwhile, prepare chicken and vegetable filling. Cut carrots in half lengthwise then crosswise into 1/2 inch slices for a total of 1 cup. Dice onion, mix with carrots and snap peas, place in a microwave container on high for 2-3 minutes or until vegetables are crisp tender.
3. Combine lemon juice, soup, chicken, bell pepper, and dill; mix well. Microwave on high for 4-5 minutes or until hot. Add cheese and half of the vegetable mixture, mix gently.
4. Remove popover puff from oven to cool; let stand 3 minutes or until puff begins to fall. If necessary, cut sides away from casserole to loosen. Spoon filling into puff and arrange remaining vegetable mixture around edges. Slice and serve.