Preheat oven to 450 degrees and line a baking sheet with parchment paper

In a large bowl whisk together the dry ingredients.

Add the cold cubes of butter to the dry mixture and work them in with your hand or a pastry blender until they are pea sized crumbles.

Add in the buttermilk and work together with your hand or a rubber spatula just until combined.

If the dough is too dry add in another 1-2 tablespoons of buttermilk.

Break the dough into bite sized pieces and place them on the prepared baking sheet.

Bake the crumbles for about 10 minutes or until lightly golden.

Melt the butter and heat the olive oil in a large pot over medium high heat.

Once melted add in the carrots, celery, onion and garlic.

Stir together then add in the salt, pepper and poultry seasoning stirring to coat in the spices.

Cook the vegetables for about 3-4 minutes or until they start to soften.

Add in the flour and stir everything together letting it cook for about a minute.

Slowly pour in the chicken broth stirring the entire time.

Lower the heat to medium and simmer the soup partially covered with the lid for about 10 minutes.

After 10 minutes stir in the chicken, frozen peas, milk and cream.

Let the soup heat up again, but don't boil as this may curdle the milk.

Serve the soup topped with the biscuit crumbles and chopped flat leaf parsley.