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Preheat oven to 400 degrees. Remove skin and bones from chicken breast
and shred meat. Set aside. In a large skillet over medium-high heat,
melt 6 T butter. Saute carrots and celery until translucent, about 5-8
minutes. Sprinkle with flour and stir. Whisk in stock, then milk.
Reduce heat to low, simmer about 10 minutes until thickened, stirring
frequently. Add chicken, thyme, onions, mushrooms, parsley, salt,
pepper and peas. Stir until well blended.
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