Step 1

Melt the butter in a dutch oven or large skillet over medium heat. Add the onion and celery, and saute over medium heat for 6 to 7 minutes or until the onion and celery are tender.

Step 2

Meantime, in a small bowl, whisk together the flour, salt, black pepper, garlic powder, and paprika. Once the onion and celery are tender, sprinkle the flour mixture over them and stir for 1 minute until the flour has time to cook out.  Add the chicken broth one cup at a time, while stirring constantly. Keep stirring until the mixture is smooth and creamy.

Step 3

Add the peas and half & half. Bring to a simmer over medium-low heat and simmer, stirring constantly, for about 5 minutes. Add the chicken and simmer for an additional minute.

Step 4

Serve immediately over warm biscuits, or your favorite rice or pasta.

Step 5

Refrigerate leftovers for up to 3 days.