Hot Open-Faced Creamed Chicken with Tarragon

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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

Poached Chicken Breasts:

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