Step 1

In a large heavy bottomed pot, melt butter over medium-high heat. Add vegetables - onion, celery, carrots and garlic. Cook, stirring often until tender, about 6-8 minutes.

Step 2

Add the shredded cooked chicken, chicken broth, evaporated milk, and can of cream of chicken and bring to a simmer. Season soup to taste with salt and pepper.

Step 3

Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.

Step 4

Add them to the pot and cook for about 8-9 minutes. Test one of the biscuits to ensure they have cooked through and are not raw in the middle. Once the biscuits are cooked through, serve immediately!