Hot Open-Faced Creamed Chicken with Tarragon

Ingredients

• 3 tablespoons butter, plus more softened for the toast
• 2 tablespoons all-purpose flour
• 1/3 cup dry white wine
• 1 1/2 cups chicken stock, recipe follows
• Kosher salt and freshly ground white or black pepper
• 3/4 cup baby frozen peas
• 1/2 cup heavy cream

• One 4-ounce jar chopped pimientos, drained
• 2 to 3 tablespoons chopped fresh tarragon
• 1 rounded tablespoon Dijon mustard
• Freshly grated nutmeg
• 1 1/3 to 1 1/2 pounds shredded Poached Chicken Breasts, recipe follows
• 4 slices (1 1/2 inches thick) good-quality white bread

• 6 bone-in, skin-on chicken breast halves (or 3 full breasts)
• 4 cloves garlic, smashed
• 2 to 3 celery stalks, quartered
• 1 bay leaf
• 1 carrot, quartered

• 1 lemon, sliced
• 1 onion, quartered
• Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string
• Kosher salt