Chicken and Biscuits

2 cups shredded chicken
1 small onion finely chopped
1 cup chopped celery
1 cup chopped carrots
3 tablespoons butter
1 cup peas (I use frozen)
4 cups chicken stock
2 cups half and half (milk works as well)
1/3 cup flour
salt & pepper to taste


Saute onion, carrots and celery in butter for 5-10 minutes or until soft.  Add chicken stock, peas and chicken and bring to a boil.  Mix the flour in the half and half and add to the pot.  Stir until thickened.

Serve over your favorite biscuits.