Sort ingredients
anitaj
QR Code
Listen
Pdf
Preheat oven to 400°F.
Melt 4 tablespoons butter in a large Dutch oven over medium heat.
Add the onion, carrots and celery. Cook for 7 minutes.
Add the garlic and cook for 30 seconds.
Sprinkle in the flour and stir continuously for 1 minute.
Slowly add the broth. Whisking to make sure you don’t have any lumps.
Add the potatoes, chicken seasoning, thyme, salt and pepper.
Bring to a gentle boil. Simmer for 12-15 minutes or until the potatoes are tender.
Stir in the chicken, half and half and peas. Simmer for another 5 minutes.
Place the biscuits on a parchment paper lined sheet pan. Brush the tops of the biscuits with the herbed butter.
Place in the preheated oven and bake for 10-13 minutes or until golden brown.
Ladle the soup in bowls and serve with the warm herbed biscuit dippers. Enjoy!
Yum.