Creamy Chicken Popovers

• 2 cups water
• 1 teaspoon olive oil
• 1/4 teaspoon dried tarragon
• 1/2 cup plain yogurt
• 1/2 cup frozen English peas, thawed or 1/4 cup dry white wine
• 2 tablespoons chopped roasted red peppers or 2 tablespoons chopped pimiento
• 1/4 teaspoon salt
• 2 eggs
• 1 large carrot
• 1 small onion, chopped

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; let cool and cut meat into 1" pieces, then set aside.
4. Strain broth, reserving 3/4 cup.
5. Melt the olive oil and butter together in a large nonstick skillet, then add chopped onion, and saute until tender.
6. Gradually add 1/4 cup flour and tarragon, stirring constantly, a cook until just beginning to brown.
7. Gradually stir in 3/4 cup milk, yogurt, wine, and reserved 3/4 cup chicken broth.
8. Cook, stirring constantly, until mixture is thickened and bubbly.
9. Stir in peas, roasted red pepper or pimento, and reserved chicken; set aside, and keep warm.
10. Preheat oven to 400 degrees F.
11. Combine remaining 1 cup flour and salt, stirring well.
12. Add eggs and remaining 1 cup milk; beat with a wire whisk until well blended.
13. Spoon mixture evenly into six 6-oz buttered or oiled custard cups.
14. Place 4" apart on a baking sheet and bake at 400 degrees F for 45-50 minutes or until golden brown.
15. Break open each popover, spoon 1/2 cup chicken mixture over each, and serve immediately.
16. (An adopted recipe - cook and prep times estimated).

water, olive oil, tarragon, plain yogurt, peas, red peppers, salt, eggs, carrot, onion

Taken from www.food.com/recipe/creamy-chicken-popovers-7719 (may not work)