Step 1

In a large pot, melt butter over medium high heat. Whisk in flour and allow to bubble and brown for a few minutes. Slowly whisk in the milk and chicken base.

Step 2

Stir frequently until the white sauce begins to simmer, and thicken slightly.

Step 3

Turn the heat down to medium low, and stir in sour cream and heavy cream and chicken.

Step 4

Allow to simmer for 20 minutes, stirring occasionally. Then add in frozen peas, and toasted slivered almonds. To toast almonds, pour them into a small dry saucepan over medium high heat, stirring frequently until they are light golden brown. Watch carefully!

Step 5

Simmer on low for a few more minutes until the peas are warmed through.

Step 6

Serve over warm biscuits, or in puff pastry shells and garnish with chives if desired.