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Heat a large Dutch oven over medium heat. Add the butter, mixed vegetables, pearl onions, carrots, and celery. Cook for 5-7 minutes, or until the vegetables are just beginning to soften.
Next add the garlic, thyme, and rosemary. Cook for an additional minute.
Sprinkle the flour over the top, then stir to coat the vegetables.
Next add the chicken stock, making sure to scrape any browned bits from the bottom of the pan.
Add the half & half and shredded chicken to the pot.
Bring the soup just to a boil, then immediately reduce the heat to medium-low and simmer for 10-15 minutes, or until the vegetables are tender to your liking. While the soup simmers, make the biscuits.
Preheat oven to 425°F and line a baking sheet with parchment paper.
Add the self-rising flour and heavy cream to a medium bowl and mix until just combined and a sticky dough forms.
Use a 3-tablespoon scoop to drop biscuits onto the parchment-lined baking sheet.
Brush butter over the biscuits and then sprinkle with sea salt flakes.
Bake for 9-12 minutes, or until golden brown on the tops and bottoms.
Ladle hot soup into individual bowls, sprinkle with fresh parsley, and add 1-2 warm biscuits to each bowl (or serve alongside).