In a pot of water boil 3 chicken breasts on a rolling boil for about 3 minutes then lower to a simmer, add 2 chicken bouillon cubes, once chicken is cooked, shred it, and save broth its going to be used as the broth.

In a separate pot add 6 tbsp butter, oil, sliced carrots, celery with some of the leaves chopped, onion, salt & pepper (layer the salt and pepper as you go), chicken bouillon seasoning, Slap Yo Mama seasoning, and sauté together about 5 minutes on medium to high heat

Then add in chopped garlic and garlic powder, sauté a few more minutes.

Add 1/2 cup + 2 tbsp of flour to the veggie mixture and whisk continuously for about 5 minutes.

Add in your reserved broth and whisk for a few minutes, then add your chopped potatoes.

Add your heavy cream, stir, and bring the pot to a boil.

Add your frozen peas and shredded chicken, once it starts to boil cover the pot with lid about 3/4 of the way, lower it to a simmer and let it cook together for about 20-30 minutes or until potatoes are soft.

For the honey butter mix 2 tbsp of melted butter and honey, brush over the uncooked biscuits.

When the potatoes are soft, cut the heat, add chopped parsley, and taste to check if you need more seasonings. Lay biscuits evenly over the soup, transfer pot to the oven, and bake at 350° for 13-14 minutes. Make it!!