Chicken potpie chowder with whole wheat pumpkin biscuits

Ingredients

In a large soup pot, melt butter over medium heat. Add onions, celery and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Add broth, potatoes, thyme, poultry seasoning, salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 10 minutes. Add cream-style corn and peas and carrots. Simmer for 5 more minutes. Stir in chopped chicken and mix well.
In a measuring cup, whisk together cream and cornstarch until smooth with no lumps. Add to chicken mixture in pot. Increase head so the chowder comes to a gentle simmer and begins to thicken. Stir often. Add parsley and serve hot.

In a small bowl, combine butter, maple syrup and cinnamon. Mix well and set aside.
Preheat oven to 400° Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together pumpkin, buttermilk and maple syrup. Set aside
In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. Mix well. Using the large holes of a box grater shred the butter directly into the flour mixture. Stir gently (fluff it!) until the butter is evenly distributed in the mixture. Avoid using your hands for this purpose since they’ll warm (melt) the butter, which is no good.
Pour wet ingredients into flour mixture and stir just until dry ingredients are moistened. Dough will be sticky – this is normal for biscuits! Add a bit more flour if needed until mixture forms a ball. Transfer dough to a lightly floured surface.
Pat dough into ¾ inch thickness and cut into 2 ½ inch rounds using a biscuit or cookie cutter. Re-roll scraps of dough to make 10 biscuits total. Transfer biscuits to prepared pan. Bake for 12-15 minutes, or until biscuits have puffed up and are light golden brown. Be careful not to overbake the biscuits. Serve warm with maple-cinnamon butter.