Melt butter in a large deep skillet over medium heat.
4 tablespoons unsalted butter
Add onions and cook, stirring occasionally, until translucent and starting to brown slightly, about 3-5 minutes.
1 small onion
Stir in the flour and season with salt and pepper.
1/4 cup all purpose flour, salt, pepper
Pour in the chicken stock and stir until blended with the flour.
1/2 cup chicken stock
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.
1 1/2 cups half-and-half
Stir in the tarragon, peas and chicken and cook a few more minutes or until warmed through. Season with salt and pepper as needed.
1 teaspoon dried tarragon, 1/2 cup peas, 1 pound chicken
Serve over biscuits, or as desired.
8 Homemade Country Biscuits