Step 1

Melt butter in a large deep skillet over medium heat.

Step 2

Add onions and cook, stirring occasionally, until translucent and starting to brown slightly, about 3-5 minutes.

Step 3

Stir in the flour and season with salt and pepper.

Step 4

Pour in the chicken stock and stir until blended with the flour.

Step 5

Slowly pour in the half-and-half while stirring until well-blended. Raise the heat and cook until thickened, stirring constantly, about 1-2 minutes.

Step 6

Stir in the tarragon, peas and chicken and cook a few more minutes or until warmed through. Season with salt and pepper as needed.

Step 7

Serve over biscuits, or as desired.