INGREDIENTS
1
bay leaf
6 servings
buttermilk biscuits
2 cups
chicken broth
1 tbsp
flour
2 tsp
fresh thyme
2 cloves
garlic
1/2 tsp
ground pepper
2 cups
half n half
1 cup
heavy cream
2 tsp
kosher salt
1 tbsp
olive oil
1
onion
1 tbsp
parsley
12 oz
peas and carrots
3 cups
shredded chicken
2
yukon gold potatoes