Saute 1 large onion diced, 1 cup carrots diced, 3/4 cup celery diced in 2 tablespoons olive oil until tender. Add 1/2 teaspoon salt, pepper and thyme. Add 1-3/4 - 2 lb diced boneless skinless chicken breasts, cook through. Add 6 chicken bouillon cubes. Stir to break up bouillon, add 1/4 cup of flour, stir to coat flour on all ingredients, add 1-1/2 cups water and 2 cups milk. Simmer to thicken to desired consistency. Add 1 small bag of frozen peas to heat through.
Serve over biscuits.
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