Saute onion celery and carrot in butter for 10 mins. Stir in peas and flour. Cook 1 min, stirring constantly. Gradually add broth and 1 cup half and half(or 2%); cook over medium heat, stirring, until thick and bubbly. Add chicken and stir. Ladle mixture into oven proof bowls or casserole dish. Filling to within 3/4 of rim. Set aside.
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