• Preheat oven to 425℉ for the biscuits.

For the soup

• Heat butter or olive oil in a large pot or Dutch oven over medium heat.
• Add diced onion, carrots, and celery to the pot. Sauté until onions are translucent.
• Add minced garlic, thyme, salt, pepper, and bay leaves. Stir to combine.
• Add potatoes, chicken, chicken broth, and water.
• Simmer the soup for 20-25 minutes or until the potatoes are cooked through.
• Remove the bay leaves.
• Whisk the flour and heavy cream in a small bowl. Slowly pour the mixture into the soup, stirring to prevent lumps.
• Add frozen peas and corn.
• Allow the soup to return to a simmer. The soup should thicken as it cooks. Turn heat down to low while the biscuits cook.

For the biscuits

• In a large mixing bowl, whisk together flour, salt, and baking powder.
• Add cubed butter to the flour. Cut the butter into the flour mixture, using a pastry cutter or fork, until the butter is pea-sized and distributed throughout.
• Add milk to the flour mixture a little at a time, stirring with a fork, until all of the flour is moistened and large clumps form. You might not use all of the milk.
• Transfer the dough onto a lightly floured work surface and press into a small, rough square.
• Using a bench scraper, cut the dough into four equal parts. Stack them, and pat again into a rough square.
• Cut this new square into four equal parts and stack them. Finally, roll or press the dough into a 1-inch thick sheet.
• Cut the biscuit dough into 10 biscuits using a 2¼ inch round cutter or regular mouth jar.
• Place the biscuits close together on a small baking tray or skillet.
• Bake for 16 minutes or until the tops are golden brown.
• Brush melted butter over the top of the biscuits and cool for 5 minutes before eating.