Deliciously rich and creamy soup that is all the fabulous flavors of a traditional pot pie, but in soup form!
Bake biscuits according to package directions.
In a large stock pot melt butter over medium-high heat.
Add onions and celery and saute until soft, about 4 minutes.
Add garlic and frozen mixed vegetables. Cook for an additional 5 minutes or until the vegetables are heated through. Do not let the garlic burn so stir frequently.
Sprinkle flour over vegetables and allow to cook for a few minutes until the flour is no longer raw and absorbed by the vegetables.
Slowly add the chicken stock and cream or milk to the vegetables and stir to combine.
Add shredded chicken, thyme, bay leaf, salt and pepper. Allow the soup to simmer for 10-15 minutes for the flavors to combine.
Garnish with parsley and serve hot with 1 biscuit.