In a large pot, melt butter over medium heat.
Saute onion, celery and carrots 5 minutes. Sprinkle over flour and stir to absorb and cook out raw flour flavor.
Pour in chicken broth and seasonings and bring to boil. Then reduce to simmer and add in raw chicken tenders.
Cover and cook 15 minutes. Remove chicken pieces to a clean plate and shred. Add chicken back into pot.
Stir in frozen corn and peas and heavy cream. Reduce heat to low for another 5 minutes and then serve.
Serve with biscuits.