On the cutting board, cut the chicken into 1-inch cubes. Place in a mixing bowl and toss with the Baby Bam. Wash your hands, the knife, and the cutting board well with warm, soapy water before proceeding.
Heat the oil until very hot but not smoking in a large, heavy pot over medium-high heat.
Using a long-handled spoon or tongs, carefully add the chicken and cook, stirring frequently, until browned on all sides, about 4 minutes. Add the onion, bell peppers, celery, carrots, garlic, salt, and ground pepper, and cook, stirring, until soft, about 5 minutes.
Add the flour and cook, stirring, for 2 minutes.
Add the chicken broth and milk. Stir well and bring to a boil.
Lower the heat to medium-low and simmer, uncovered, stirring occasionally, for 10 minutes.
Add the peas and stir well. Simmer, stirring occasionally, for 15 minutes.
Using oven mitts or pot holders, remove from the heat and serve.
Yield; About 1 1/2 quarts, serving 6 to 8
For a really kicked-up presentation, serve this inside some baked puff-pastry shellsˇyou can find these in the freezer section of most supermarkets. Just follow the directions on the box and fill the pastry with some Yummy Creamy Chicken!