Chicken Pot Pie Soup

southernliving.com

Foresteen

2 bone-in, skin-on chicken breasts (about 2 lbs.)

½ tsp. black pepper

1 ¼ tsp. kosher salt, divided

¼ cup unsalted butter

1 ½ cups chopped yellow onion (about 1 medium onion)

1 cup chopped carrot (about 2 medium carrots)

¾ cup chopped celery (about 2 stalks)

1 Tbsp. minced garlic (about 3 garlic cloves)

1 tsp. chopped fresh thyme

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh sage

¼ cup all-purpose flour

½ cup dry white wine

4 cups chicken broth

1 cup frozen green peas, thawed

½ cup heavy whipping cream

¼ cup chopped fresh flat-leaf parsley

1 Tbsp. fresh lemon juice (from 1 lemon)

1 (12-oz.) can refrigerated biscuits, prepared according to pkg. directions, for serving

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