Remove skin from chicken. Shred or pull apart into bite sized pieces. Set aside.

In a large dutch oven, melt the butter over medium-low heat. Add the onions, carrots, and celery. Cook for 3 minutes. Sprinkle the flour over the vegetables and stir to create a paste. Slowly add one can of chicken broth and stir. Increase the heat to medium and bring to a boil. Reduce to a simmer and cook the vegetables for 10 minutes.

Add the shredded chicken, remaining chicken broth, and cream of chicken soup. Bring to a simmer.

Cut biscuits into quarters. Drop biscuit pieces into the simmering broth. Cook until biscuits are cooked through, about 10-15 minutes.

Season with salt and pepper to taste. Serve hot.