Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits

In an enamled cast iron pot, melt 1 1/2 Tbsp butter over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste. Bring soup to a boil, then reduce heat to medium, (press veggies down into broth) cover with lid, and allow to cook, stirring occasionally, until potatoes are tender, about 15 - 25 minutes. Reduce heat to low and stir in chicken and peas.In a medium saucepan set over medium heat, melt remaining 4 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste. Bring mixture to a boil over medium high heat while stirring constantly, then remove from heat and stir in cream. Pour and stir milk mixture into mixture in pot. Stir in lemon juice.Remove bay leaf and serve warm with Parmesan Drop Biscuits.Recipe Source: Cooking ClassyPreheat oven to 450 degrees. In a mixing bowl whisk together flour, baking powder, salt, pepper, garlic powder and cayenne pepper for 30 seconds. Stir in parmesan cheese. Add butter, and using your fingertips, rub butter into mixture until evenly distributed it comes together like the size of peas. Pour in milk and heavy cream and stir with a wooden spoon just until combined (batter should be lumpy and sticky). Drop about a scant 1/4 cup of batter at a time onto a parchment paper lined baking sheet. Bake in preheated oven until golden, about 10 minutes. Remove from oven and cool on wire rack.Recipe Source: Cooking Classy