• In a large dutch oven or pot over medium heat, add the oil until shimmering.
  1 Tablespoon Olive Oil
• Add the onion and cook for 2-3 minutes or until translucent and tender.
  1 Onion
• Add the garlic, thyme and parsley and the potatoes and cook for 30 seconds, stirring occasionally.
  2 Cloves Garlic, 5 teaspoons Fresh Thyme, 1 Tablespoon Fresh Parsley, 2 Gold Potatoes
• Quickly whisk in the flour and cook another 30 seconds, continuing to stir to cook out the flour taste.
  1 Tablespoon Flour
• Pour in the half and half, stock, cream and bay leaf and bring to a boil.
  2 Cups Half and Half, 2 Cups Chicken Broth or Stock, 1 Cup Heavy Cream, 1 Bay Leaf
• Turn the heat down to low, season with salt and pepper, add the chicken and veggies and simmer for 30 minutes, or up to 2 hours, watching to not let it simmer too hard or the liquid will cook out.
  2 teaspoons Kosher Salt, ½ teaspoon Fresh Pepper, 1 Rotisserie Chicken, 12 Ounces Frozen Carrot and Pea Mixture
• Remove bay leaf.
• Season more if needed.
• Serve with biscuits.

For the Biscuits:

• Heat the oven to 375 degrees F.
• In a bowl, combine the flour, salt, sugar and baking powder.
  3 Cups Flour, 1 ½ teaspoon Sea Salt, 2 ½ teaspoons Sugar, 1 Tablespoon Baking Powder
• In a glass measuring cup, whisk the buttermilk and egg.
  1 Cup Buttermilk, 1 Egg
• Make a well in the center and add the wet ingredients to the dry, stirring gently.
• Add the shortening and butter and using a pastry cutter, work the butter into the mixture, switching to your hands after cutting in most of it and kneading 7 to 8 times. There should be chunks of butter and shortening visible.
  1/2 Cup Shortening, ¼ Cup Butter
• Gently pat into a flat disc on a baking sheet lined with parchment and cut out 1” squares using a pizza wheel to slice through the dough.
• Bake for 8-10 minutes or until golden and serve with soup.