In a large Dutch oven sauté the onions, celery, and carrots in the butter until soft.
Add the garlic and cook 2-3 minutes until garlic is very lightly golden brown.
Stir in the seasonings.
Stir in the flour and cook 2-3 minutes, until lightly golden.
Pour the chicken stock into the pot, scraping the bottom of the pan to loosen the browned bits and bring to a boil.
Stir gradually until thickened. Mix in the chicken.
Stir in the half and half until combined.
Top with the prepared biscuits and serve.