1: In a large pot, melt the butter over medium heat.
2: Add sliced carrots, diced celery, and diced onion. Cook until softened.
3: Stir in chicken bouillon seasoning, salt, pepper, garlic powder, and minced garlic.
4: Add flour and stir well to combine. Cook for a minute.
5: Slowly pour in the chicken broth while stirring to avoid clumps.
6: Add heavy cream, diced potatoes, shredded chicken, and frozen peas. Stir to combine.
7: Allow the soup to simmer for 20 minutes until thickened.
8: Serve hot, topped with Pillsbury biscuits.
