To make the Popover:

Heat the oven to 425F. Spray a 12-cup muffin tin with non-stick spray and set aside. Place the milk, orange juice, flour, eggs, butter and salt into a blender, cover and blend on high 1 minute. Divide the batter evenly among the muffin cups and bake for 20 minutes. Decrease the heat to 350F and continue to bake another 15 to 20 minutes or until the popovers are puffed and golden brown around the edges.

To make the Filling:

lace broth, orange juice and flour in a medium saucepan and whisk until combined. Set over medium high heat and bring to a simmer, while whisking continually. Cook until the mixture thickens enough to coat the back of a spoon, 4 to 5 minutes. Switch to a spoon or spatula and decrease the heat to low. Stir in the salt, pepper, celery seed, peas and carrots. Continue cooking 1 to 2 minutes until vegetables are almost tender. Add the chicken and stir until heated through. To serve, spoon the filling into the center of each popover and garnish with chopped parsley.