Preheat oven to 375 degrees.

1. Melt the butter in a large warm skillet.
2. Once the pan has heated, add the diced onion and sauté until transclucent, about 5 minutes.
3. If using the wine, add wine after 5 minutes to deglaze the pan.
4. Then add flour, and stirring constantly, cook another 1-2 minutes.
5. Add chicken stock and jar of alfredo sauce.  Whisk together, and turn off light.
6. Meanwhile, bring pan to of water to boil and cook vegetables until just barely al dente (they will cook longer in the oven).  I also find that this recipe is a great way of utilizing additional leftover vegetables – broccoli, green beans and asparagus have all found their way into this from time to time.
7. When vegetables are cooked, drain and set aside.
8. Add the shredded chicken, dried tarragon and cooked vegetables to the sauce mixture.
9. Grease an 8 x 8 casserole dish, and pour ingredients in.  Chicken/vegetable mixture will need to bake for 15-20 minutes, or until lightly bubbling. Put in to oven.
10. Roll the puff pastry dough (only one sheet is needed if using the inside-out pot pie version) out to a large rectangle, then lightly brush with egg mixture.  Using a pizza wheel, cut pastry into stripes, and then into fingers.
11. Place on an ungreased cookie sheet.  Bake the fingers along with the chicken mixture for the last 10 minutes of its baking.
12. Serve in bowls, with puff pastry fingers on side for dipping.