Cooking Instructions

• Melt butter in a large pot over medium-high heat.
• Add onion, celery, carrot, and a couple large pinches of salt and pepper. Cook, stirring frequently for about 8 minutes.
• Cut each biscuit into 6 pieces (a sharp, clean kitchen shears works well for this!) and toss them in a thin layer of flour.
• Reduce heat to medium. Then add garlic, Italian seasoning, dried sage, fresh thyme, and a couple large pinches of salt and pepper.
• Add flour and stir until well combined. Cook for 1 minute, stirring frequently.
• Pour in enough broth to deglaze the pan until you can scrape all the yummy bits off the bottom. Then stir in the remaining broth.
• Add chicken breast, heavy cream, frozen peas, and bay leaves to the pot. Gently stir to combine all ingredients.
• Bring to a simmer over medium-high heat.
• Add floured biscuit dough quarters to the pot, floating them on top of the soup, not submerging them.
• Cover and reduce heat to low. Gently simmer for about 15 minutes or until the biscuit dough is cooked through. Try not to peek!
• Season to taste with salt and pepper. Don’t be stingy with the salt and pepper!
• Garnish and enjoy!