Creamy chicken popovers

Ingredients

 * 2 cup water
 * 18 oz skinned chicken breast halve
 * 1 x lge carrot, scraped, sliced
 * 1 x sm onion, sliced
 * 1 x sm onion, chopped
 * 1 1/4 cup flour, divided
 * 1/4 tsp dried tarragon
 * 1 3/4 cup skim milk, divided
 * 1/2 cup plain low-fat yogurt
 * 1/4 cup dry white wine (or chablis)
 * 1/2 cup frzn english peas, thawed
 * 2 tbsp chopped pimento
 * 1/4 tsp salt
 * 2 x eggs

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