Chicken Pot Pie Soup

• 1 (14 ounce) can refrigerated biscuits
• 2 tablespoons butter
• 1 12 lbs boneless skinless chicken breasts, cut in 1-inch cubes
• 2 (15 ounce) cans chicken broth
• 2 teaspoons chicken soup base
• 14 teaspoon dried thyme leaves
• 14 cup chopped fresh parsley
• 1 tablespoon butter, softened
• 3 tablespoons all-purpose flour
• 1 (4 ounce) can mushroom pieces, drained
• 1 (10 ounce) package frozen peas and carrots
• 12 cup heavy cream (optional)

1. Bake biscuits according to package directions.
2. Set aside to cool.
3. Melt 2 tablespoons of butter in a large pot over medium heat.
4. Stir in the cubed chicken, and cook, until firm and no longer pink in the center, about 10 minutes.
5. Remove chicken meat and set aside.
6. Pour in the chicken broth and bring to a boil over high heat.
7. Reduce heat to medium, and whisk in the chicken soup base, thyme, and parsley.
8. Mix together the softened butter and flour in a small bowl to form a paste.
9. Whisk this paste into the simmering soup a little at a time, whisking constantly, and cook 10 minutes or until thickened.
10. Stir in the cooked chicken, mushroom pieces, peas and carrots, and cream.
11. Return soup to a simmer, and cook a few minutes until hot.
12. Place a biscuit in each bowl, and ladle soup over to serve.

refrigerated biscuits, butter, chicken breasts, chicken broth, chicken soup base, thyme, parsley, butter, allpurpose, mushroom, carrots, heavy cream

Taken from www.food.com/recipe/chicken-pot-pie-soup-332687 (may not work)