Creamy chicken popovers

Ingredients

 * 2 cup water
 * 18 oz skinned chicken breast halve
 * 1 large carrot, scraped, sliced
 * 1 small onion, sliced
 * 1 small onion, chopped
 * 1¼ cups flour, divided
 * ¼ tsp dried tarragon
 * 1¾ cups skim milk, divided
 * ½ cup plain low-fat yogurt
 * ¼ cup dry white wine (or chablis)
 * ½ cup frozen English peas, thawed
 * 2 tbsp chopped pimento
 * ¼ tsp salt
 * 2 x eggs

Directions

 * 1) Combine water, chicken, carrot, and sliced onion in a large saucepan.
 * 2) Bring to a boil; cover, reduce heat, and simmer 30 minutes.
 * 3) Remove chicken from broth; cool.
 * 4) Bone chicken, and cut meat into 1" pieces.
 * 5) Set aside.
 * 6) Strain broth, saving ¾ cup.
 * 7) Coat a large nonstick skillet with cooking spray; place over med-hi heat until hot.
 * 8) Add chopped onion, and saute until tender.
 * 9) Gradually add ¼ cup flour and tarragon, stirring well.
 * 10) Gradually stir in ¾ cup skim milk, yogurt, wine, and reserved ¾ cup chicken broth.
 * 11) Cook, stirring constantly, until mixture is thickened and bubbly.
 * 12) Stir in peas, pimento, and reserved chicken.
 * 13) Set aside, and keep warm.
 * 14) Combine remaining 1 cup flour and salt, stirring well.
 * 15) Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended.
 * 16) Spoon mixture evenly into six 6-oz custard cups that have been coated with PAM.
 * 17) Place 4" apart on a baking sheet.
 * 18) Bake at 400 °F for 45-50 minutes or till golden brown.
 * 19) Break open each popover.
 * 20) Spoon ½ cup chicken mixture over each popover.
 * 21) Serve immediately.

Nutritional information
Per serving: 276 calories, 25.4 g protein, 3.9 g fat, 33.1 g carbohydrates, 133 g cholesterol, 2.2 mg iron, 236 mg sodium, 162 mg calcium