Creamy Chicken Popovers

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 1inch pieces.

Set aside.

Strain broth, saving ¾ cup.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Add chopped onion, and sauté until tender.

Gradually add ¼ cup flour and tarragon, stirring well.

Gradually stir in ¾ cup skim milk, yogurt, wine, and reserved ¾ cup 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 inches apart on a baking sheet.

Bake at 400℉ (200℃) for 45 to 50 minutes or until golden brown.

Break open each popover.

Spoon ½ cup chicken mixture over each popover.

Serve immediately.