Chicken Pot Pie Soup Recipe

In a large pot add the carrots, celery, onion, unsalted butter, and garlic cloves over medium heat. Cook, stirring occasionally for 3-5 minutes or until the onion is translucent.
Add in the flour and stir for 2-3 minutes or until flour is cooked.
Add the chicken stock, better than bouillon, pepper, thyme, *salt, and bay leaves. Turn the burner to medium to high and bring to a boil.
Next add the potatoes to the pot. Turn the burner to medium-low and bring to a low simmer for 12-15 minutes or until the potatoes are tender.
While the potatoes are cooking, bake the biscuits for the time according to the packaging. Approximately 13 minutes. Place the biscuits on a parchment paper lined 9x13 baking sheet. Once baked remove from the baking sheet and place on a serving tray.
Then remove the bay leaves. Add the chicken, peas, corn, whipping cream, and parsley to the pot. Stir until combined.
Taste to see if more salt and pepper is needed (add to taste if needed).
Bring to a simmer and mix for 3-5 minutes until heated through.
Serve with the biscuits.