Melt 2 tablespoons butter over medium heat in a large stockpot or similar sized pan.

Add in potatoes, onion, celery, carrots, salt, pepper, and garlic powder.

Cook for 10 minutes, stirring regularly.

Add in remaining 4 tablespoons butter and let melt.

Whisk in 4 tablespoons of flour and cook for 1 minute, stirring constantly.

Slowly whisk in chicken broth, then half and half.

Stir in rotisserie chicken, then bring to a simmer.

While the mixture is coming to a simmer, toss quartered biscuits with the remaining 2 tablespoons of flour in a medium sized bowl.

Once simmering, stir in the flour coated biscuits and peas. Be careful to gently stir in the biscuits to keep them intact.

Cover and cook (reduce heat to low to keep at a simmer) for about 15- 20 minutes, stirring occasionally.

Test one of the biscuits to ensure they’re not raw in the middle, then serve and enjoy!

Take 5 seconds to rate this recipe below. We greatly appreciate it!