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