Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and celery and saute for 4 minutes. Stir in the pepper, poultry seasoning, salt, red chili flakes and garlic cloves. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
3. Add in bay leaf, carrots and chicken.
4. Open the container of biscuits and use kitchen shears to cut each biscuit into 4 pieces. Add the biscuit pieces into the pot. 
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
6. Stir. Discard the bay leaf. Ladle a cup of hot liquid into the heavy cream to temper it. Stir the cream into the pot. 
7. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion and celery and saute for 4 minutes. Stir in the pepper, poultry seasoning, salt, red chili flakes and garlic cloves. Add to the slow cooker.  
2. Add in the broth, bay leaf, carrots and chicken.
3. Open the container of biscuits and use kitchen shears to cut each biscuit into 4 pieces. Add the biscuit pieces into the slow cooker. 
4. Cover slow cooker and cook on low for 4-6 hours.
5. Remove the lid. Stir. Discard the bay leaf. Ladle a cup of hot liquid into the heavy cream to temper it. Stir the cream into the pot. 
6. Ladle into bowls and serve.